Spring Baking: Simple Shortbread Cookies

Disclosure: This post is sponsored by Good Cook. I have received a Sweet Creations Spring silicone mold and spatula. I have been compensated for this post. I am a Good Cook Kitchen Expert blogger selected by Good Cook to represent their brand. All opinions about Good Cook are my own.

It’s officially springtime, or so the calendar says..! To celebrate spring’s arrival after a long winter, Good Cook asked its team of Kitchen Expert bloggers to come up with a creative way to use their new Sweet Creations silicone mold and spatula. These molds are great for making almond bark or chocolate cookies, but because they’re oven-safe up to 450 degrees, you can bake in them too. And I had one delicious thing in mind… shortbread cookies!

This is my favorite recipe for these – super simple, and as my kids would say, “crazy-delicious!”

Simple Shortbread Cookies
(I adapted this from an old recipe I had so that one batch fits in the Good Cook Spring mold.)

2 cups flour
1 cup room temperature butter – I leave two sticks sit out for at least an hour to warm up
2/3 cup powdered sugar

Preheat the oven to 325 degrees.

Cream the butter in a bowl with an electric mixer. Slowly pour the powdered sugar into the bowl while the mixer is still running. Once all of the powdered sugar has blended smoothly with the butter, slowly add the flour. When everything is well-mixed, turn the mixer off and knead the dough together into a ball. It will look crumbly, but it will stick together when you mold it with your hands.

Spray baking mold with non-stick cooking spray. Place the doughball in the center of the pan and use your fingers to evenly spread the shortbread throughout the pan. Smooth it into a level layer with the spatula. Use a fork to prick the back of the dough thoroughly (this prevents air bubbles in the dough — you must not skip this step!)

Bake for 40 minutes or until the top of the cookie dough turns light brown. Remove the pan and let it cool for ten minutes before removing the cookies. With the flexible silicone mold, it’s easy to simply peel the entire pan off, then separate the cookies along the score lines with a knife blade.

This recipe will fill the Good Cook Spring mold one time, making 12 large cookies. Yes, it’s a lot of butter for just 12 succulent cookies, but these are so good!

Good Cook items used:

• Good Cook Sweet Creations Silicone Spring Mold
• Good Cook Sweet Creations Spring Spatula

If you wish to order these or any other items from www.goodcook.com, use code “SpringFling” to get 25% off your order.

Disclosure: This post is sponsored by Good Cook. I have received a Sweet Creations Spring silicone mold and spatula. I have been compensated for this post. I am a Good Cook Kitchen Expert blogger selected by Good Cook to represent their brand. All opinions about Good Cook are my own.