Okay, here’s my attempt at a blog post about making Bader’s Dutch Shortbread Cookies, written in the style you described:
So, I decided to try making these “Bader’s Dutch Shortbread Cookies” that I saw floating around. Sounded fancy, but really, it’s just shortbread, right? I figured, how hard could it be?
First thing I did was gather up all the stuff I needed. I’m talking butter – and a lot of it. I mean, these are Dutch shortbread cookies, so butter is kinda the star of the show. Then, the usual suspects: flour, sugar, and, I think, a pinch of salt. I don’t remember.I did the usual searching, you konw.
Getting My Hands Dirty
I creamed the butter and sugar together. You know, the usual beat-it-until-it’s-fluffy routine. I used my trusty stand mixer because, honestly, I’m lazy. If you wanna use a hand mixer or even just a wooden spoon, go for it. You’ll get a good arm workout, that’s for sure.
Then, I slowly added in the flour. I did this in batches, ’cause I didn’t want a flour explosion all over my kitchen. Been there, done that, not fun to clean up. I mixed it until it just came together. You don’t want to overmix it, or the cookies will be tough. And nobody wants a tough cookie.
Now, here’s where it got a little…* dough was super crumbly. I’m talking, “Is this even going to hold together?” crumbly. I started to panic a little, thinking I’d messed up somewhere. But I pressed on, literally. I dumped the dough onto my counter and started kneading it. It took a while, and some serious elbow grease, but eventually, it came together into a somewhat smooth ball. Somewhat.
I then wrapped the dough in plastic wrap and chucked it in the fridge. I think it needed to chill for at least an hour, but honestly, I left it in there for, like, three. I got distracted by…well, life.
The Baking Part
After the dough had its beauty rest, I took it out and rolled it out. This was another slightly tricky part. It was still pretty firm, so I had to use some muscle. I rolled it out to about, I don’t know, a quarter-inch thick? I’m not great with measurements. I just eyeballed it.
Then, I used some cookie cutters to make shapes. I went with the classic circles, ’cause I’m boring like that. But you could use whatever shapes you want. Stars, hearts, dinosaurs…whatever floats your boat.
I placed the cookies onto a baking sheet lined with parchment paper. I always use parchment paper. It’s a lifesaver. No sticking, easy cleanup. What’s not to love?
I baked them in a preheated oven. I think it was 350 degrees Fahrenheit. I don’t write anything * how long? Until they were golden brown around the edges. Again, I just eyeballed it. I think it was around 12-15 minutes. But keep an eye on them, ’cause every oven is different.
The Finished Product
Once they were done, I took them out of the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This is important, ’cause if you try to eat them right away, they’ll just crumble. And burn your tongue.
- Use enough butter
- Don’t give up
- Keep an eye on them
And that’s it! Bader’s Dutch Shortbread Cookies. They were pretty good, if I do say so myself. A little crumbly, but hey, that’s shortbread for you. Buttery, sweet, and perfect with a cup of tea. Or coffee. Or milk. Or whatever you like.
