Some of you might remember my Hello Kitty fest a couple of weeks ago, for today the recipient came to visit in order to make her own cookies. This time, however, there was not a Hello Kitty in sight, as I had purchased a cookie stamp of my own:
‘Naschkatze’ is what you call someone who has a sweet tooth, literally translated it is a cat who likes to nibble. Metaphors are a funny thing in foreign languages – why call someone ‘a cat who likes a nibble’ when you could just as easily describe them as having a bony enamel-coated structure that tastes similar to sugar or honey? Shortbread is easy to make and comes in handy when you’ve got the kettle on when you realise you feel a little peckish. The dough needs to rest for an hour or so in the fridge before your can use it, though, but on the upside the finished cookies can be stored in a tin in a cool place for up to a month. In theory, that is. In practice they’re gone long before that. Even if they’re not Hello Kitty-shaped.
Easy Shortbread (makes ca. 25 cookies)
- 400g plain flour
- 250g butter
- 160g caster sugar
- 20g vanilla sugar
- grated zest of 1 unwaxed lemon
- a little extra vanilla sugar to sprinkle over the finished cookies
Mix the ingredients quickly: before I use my hands to knead it into a dough I use a spatula to cut the butter into small chunks and mixing it with the flour and sugar. 
Once it all sticks together, resist the temptation to work it into a smooth dough: if you overwork it and the butter gets too warm you’ll end up with rather bland and hard cookies instead of the crumbly, even flaky texture of traditional shortbread. Store in the fridge for an hour or two, before heating your oven to 175C. 
As you can see, the dough is slightly crumbly and will take a little patience to roll out: do not despair, it will all work out in the end. Simply roll it out on a lightly floured surface and knead it until you get there – and then stop! Remember not to overwork it! The thickness is really up to you, the ones here I rolled out to a thinness of around half a centimetre. Using your cookie stamp, punch in the shapes and use a pastry cutter to cut them into shape. Place them on a greased baking tray and bake for ca. 15 minutes: they need to look slightly undercooked rather than too dark. Sprinkle a little vanilla sugar on the hot cookies and leave them to cool. Store the remaining cookies in a tin or a jar.
I am bringing mine over to Angie’s at The Novice Gardener, who has invited us again for her weekly Fiesta Friday party, this time with the help of Nancy @Feasting With Friends co-hosting the party, along with Loretta @Safari of the Mind.
Shortbread’s not very spectacular, I know, especially in comparison to the delicacies the other guests are bound to bring, but these cookies will come into their own once you’re full and enjoying a cup of tea. That’s when you’ll realise that there might be just enough space left for one of these little treats. 
Happy Fiesta Friday!
Ginger&Bread 
Nice looking cookies. I liuke the idea of the stamp. I wonder if we can get the stamps custom made. that would be so much fun 😀
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I was wondering that, too! The one’s I saw were pretty but rather pedestrian – it would be great to have one made just for oneself! I’d go for a ‘Don’t touch! Mine!’ 😉
Happy Fiesta Friday!!
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Haha 😀 I would love one with Aromas and Flavors on it. Just imagine!!! Wow 😀
Happy FF to you too!!
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Great pics Ginger!
Cracking up at: “why call someone ‘a cat who likes a nibble’ when you could just as easily describe them as having a bony enamel-coated structure that tastes similar to sugar or honey?”
Ha!
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I can’t help it, I always get my English idioms and proverbs mixed up, so this is my revenge 😉
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Such humble ingredients, yet such beautiful results, Ginger! Your cookies look absolutely perfect (love that cookie stamp) and sound delicious…especially with that touch of lemon zest. I bet these cookies will disappear extremely fast at Fiesta Friday (hope you brought dozens and dozens), thanks for sharing your recipe. 🙂
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You’re too kind! I’ve been experimenting with different mixes and found this one worked best for me: the dough doesn’t rise and leaves the imprint clearly visible. Glad you liked it – Happy Fiesta Friday!!
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This recipe looks great! I actually tried something like this a while back, and this just brought back so many nostalgic memories, haha! I love cooking stuff like this. I always try to find new recipes on forums and I got great ones emailed to me from http://lovelyrecipesforyou.weebly.com and I genuinely enjoy them. Anyways, thanks for posting this dish, I really need to make this more often!
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It’s a nice light snack with a cup of coffee or tea. I like it!
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And so unhealthy … 😉
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Oh, such gorgeous shortbread cookies, my absolute favorite, there’s nothing quite like it. Your cookie stamp makes it stand out so beautifully. I’ll take 2 please, and maybe 2 to go? :)) Happy Fiesta Friday and thanks for your contribution, I don’t think they’ll last 🙂
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Aren’t they just gorgeous? I have to admit I bought the stamp without having a clue how to make a cookie to do it justice 😉
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Oh wow delicious breads and your cookie stamp ìs making it more fetchy.. thanx for sharing. .. . 🙂 🙂
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Thank you!!!
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Sometimes the most si ple dishes are the most difficult to perfect. These shortbreads seem to have achieved perfection. One of my favorites. Gorgeous too.
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Shortbread is quite special, although it physically hurts me not to be able to add egg yolks! I cannot think of a German biscuit recipe that does not contain loads of yolks … Thank you for your lovely comments!
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I looooove shortbread, so always happy for find an easy recipe!! These look wonderful, love the idea of stamping them, makes them extra lovely 😀
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Thanks – I think the difficulty is not to overwork the dough!
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Shortbread is a favorite in my family – like your stamp 🙂
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Those stamps are brilliant! I wich I could justify buying a whole box of them 😉
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These look really yummy, I love shortbread it’s probably my favourite type of cookie! These are really pretty, I love the stamp
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Those shortbread are just beautiful.
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I have a wooden cookie mould that I bought in Munich that I’ve never used. Waiting for the right recipe I guess. Have found it 🙂
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If you bought it in Munich it might be a Springerle mould: they are blocks of wood, with a picture and often a little border, like a postage stamp? They are for a particular type of aniseed biscuits, so if you’re not too keen on the shortbread just hang on in there for a bit: I’m bound to make them in time for Christmas!
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lovely shortbreads! recipe saved, I have never made them but you make it look so easy 🙂
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It is easy – as long as you don’t overwork the dough! They store quite well, which comes in handy if you’re on a diet 😉
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Arghh I love shortbread. And what a cute cookie cutter!! Where did you get it?
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I actually got them through amazon: Keks-Stempel “Naschkatze”. They have one with a funny reindeer, too, which I am eyeing up for Christmas. I’ll only need to come up with a Christmassy twist for the dough 🙂
How would you replace the flour for a gluten-free version though? Any suggestions?
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Just googled it and there are oh so many options to have custom cookie stamps made! Love that idea! These are so good…love a simple cookie for tea!
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Just imagine the possibilities …
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Nach sowas hab ich grade gesucht, Stempel-Kekse, super!
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Das freut mich, weiterhelfen zu können! Es ist garnicht so einfach einen Teig zu finden, der nicht aufgeht und das Muster verschwinden läßt. Und dazu noch schmeckt!
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