This bourbon shortbread is a tasty, buttery, and crumbly cookie with a delightful hint of bourbon.
Shortbread is such a classic cookie, but it is surprisingly difficult to get the recipe right. It’s hard to achieve that super buttery flavor and really crumbly texture. There are a lot of methods that people have come up with over the years to be able to get both, like adding sieved egg yokes or corn starch. Mine is adding four tablespoons of bourbon, which helps make the dough pipable, adds a nice vanilla bourbon flavor, and the alcohol mostly evaporates in the oven, which makes the texture very short.
Shortbread is a classic Scottish cookie that is traditionally made with one part sugar, two parts butter, and three parts flour. This recipe is really close to that ratio, but I have added salt and bourbon as well. Shortbread is also traditionally made in Scotland around Christmas and new year, which is why its such a popular Christmas cookie.
How to make
Although getting the portions exactly right is difficult, the recipe is super to make! Just cream together the butter and sugar, add the bourbon and salt, mix some more, and then add in the flour. The only tricky part is piping the cookies. The dough needs to be super pliable to get it through the rose tip. The bourbon makes it’s pretty easy to work with, but I found that getting the dough a little warm also helps it pipe smoothly. I just let the piping bag rest on top of the warm oven for a minute, and then it’s so much easier to work with. The last step is to freeze the cookies so that they don’t spread in the oven, and they keep their wonderful rosette shape.