SHORTBREAD SCIENTISTS


Shortbread scientists

After binge-watching the "The Great Holiday Baking Show" (inspired by the insanely cathartic "The Great British Baking Show" on BBC - amazing), I feel inspired to make some elaborate holiday cookies. Scientist-themed, of course. Here's hoping for a good, "scrummy" bake!

Shortbread scientists (based on Ina's shortbread recipe):

Materials:

- 3 sticks of unsalted butter at room temperature

- 1 cup granulated sugar

- 1 teaspoon vanilla extract

- 3 1/2 cups all-purpose flour

- 1/4 teaspoon salt

- 3/4 pound confectioners' sugar

- Food coloring

Methods: Preheat the oven to 350 degrees F. Using an electric mixer, mix the butter and sugar until just combined. Add the vanilla and mix again. Add the flour and salt. Mix on low speed until clumps form. Pour dough onto a floured surface and form into a disk shape. Wrap in plastic wrap and refrigerate for 30 minutes. Roll out the dough on a well-floured surface to approximately 1/4 inch thick. Use a floured gingerbread cookie cutter to cut out cookies. Place cookies on a parchment-lined baking sheet. Bake for 12-15 minutes until edges brown slightly, rotating the pan once. Cool at room temperature. To make the frosting, combine confectioners' sugar with 4-5 tablespoons of water. Add food coloring to small portions of frosting. Spread as desired on each cookie.

Results and Discussion: Flaky, crispy, and buttery. What's not to like? I might add a little lemon juice to the frosting next time though. And I'll be sure to work on my piping skills for my next "signature cookie bake"!