Cookies by Design - Sugar Shortbread Cookies the Real Deal!
"I used to work at cookies by design,so this is the real deal - except modified a little because the average person will not be able to buy "almond emulsion" or "spread" Also, this recipe is scaled down from it's original, which was made in a 60 qt. mixer. It may have to be scaled down again. I have not made it at home. I must warn you, I do not know the yield on these cookies. I made up a number..."
- Ready In:
- 23mins
- Ingredients:
- 7
- Yields:
-
50 75
ingredients
- 24 ounces butter (softened)
- 20 ounces powdered sugar (sifted)
- 3 whole eggs, plus
- 1 egg yolk
- 1⁄2 ounce vanilla extract
- 1⁄4 ounce almond extract
- 6 1⁄2 cups flour
directions
- With paddle attachment, mix butter for 30 seconds. Add a 1/3 of the powdered sugar, mix on first speed for 1 minute. Add another 1/3 of the powdered sugar, mix another minute. Finally, add the last 1/3 of sugar, mix 1 minute.
- Combine eggs, vanilla, and almond extract together, add to butter/sugar mixture. Mix for 30 seconds.
- Add a 1/3 of the flour, mix 1 minute.
- Scrape.
- Add the next 1/3 of the flour, mix 2 minutes.
- Scrape.
- Add the final 1/3 of the flour, mix 3 minutes.
- Refrigerate until able to be rolled out and cut into desired shapes.
Questions & Replies
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Do you have the icing receipe? Also they had a gourmet strawberry cookie that had strawberry icing. Ive been looking for. -
could you share the icing used? It seems like a buttercream to me but more stable -
What is the temperature of the oven and cook time? -
If you can find almond emulsion or spread how much would you use? Is it in place of the almond extract?
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I don't suppose anyone would care to help me out with a tad of holiday cateriing?Would someone who knows how to really make these consider cooking a nice batch of these wonderful heaven like cookies (with loads of the slather frosting) We don't need the stick (for as well as overnight shipping to Los Angeles. There really is no place left in CA nd I would love to have these forNew Years! Thanks, lie
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Reviews
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Let me tell you, I have been searching for this recipe for years!! Thank you so much for shedding the light finally!! These cookies are SPOT ON replicas for the cookies by design cookies. And pretty spot on for the yeild too.. I got 52 cookies out of it. They needed to cook in my oven about 12 minutes (maybe longer if you make them thicker then 1/4 inch) on 350 til they are just a tooouch brown on the edges. They are absolutly yummy and perfect! Cant wait to ice them and decorate them tomorrow!
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Would you consider putting the bake temp and time on this recipe? I'm going with 350 for 8-12 minutes but first timers might appreciate the info.
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The submitter made a mistake. Please lighten up on them. Adjust the flour to 6.5 cups and this recipe works beautifully. Buttery and melt in your mouth!!! Thank you Chef 975808. -
Perfect cookie recipe - the cookies do not puff up at all during baking and they hold their shape. I get a different yield depending on how thick I roll the dough and what type/size of cookie cutter I use. This particular time I rolled the dough 5/8" and used a 4" plaque cookie cutter, which yielded 28 cookies. I've made thinner dough and used other cutters and gotten much more out of the recipe. I used the bake time from previous reviewers: 350 for 13 minutes -
Delicious cookies!! These tasted just like Cookies by Design cookies! We baked at 350 for approximately 12 minutes and they were perfect! They need several hours in the refrigerator in order to roll and cut. We weren't patient enough, so decided to roll into balls and flatten with the bottom of a glass. It made perfect circles!
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Tweaks
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350 for 13 minutes
RECIPE SUBMITTED BY
