A straightforward Lorna Doone Cookie recipe! This cookie is crunchy but supple, gently sweetened, and wonderfully buttery. Just five components are required, plus optional but strongly advised chocolate.
Ingredients
- 1 cup (226 grams) of cold, unsalted butter cut into small cubes
- 100 grams (1/2 cup) of granulated sugar
- A pinch of salt
- Vanilla extract, 1 teaspoon
- Flour, all-purpose, unbleached: 1 3/4 cups (248g) (scoop and level to measure)
- Chopped semisweet chocolate, 8 ounces (optional)
Instructions
- Butter and sugar should be added to the mixing bowl. The bowl should be salted. Put the mixer on medium-low and blend the ingredients thoroughly.
- After the butter is uniformly blended, add the vanilla and stir until completely combined, scraping down the bowl as necessary.
- Flour should be added and properly combined.
- Roll the dough to a thickness of 0.3 inches on a surface dusted with flour. Using a knife or cookie cutter, cut the mixture into squares or rectangles.
- Place on ungreased baking sheets, spacing 1 inch apart. Scraps can be compressed and rerolled after the excess flour has been removed.
- Refrigerate baking sheets for 30 minutes to cool them. The oven should be preheated to 350 degrees in the center.
- For 13 to 16 minutes, or until the cookies are just set, bake one sheet at a time in the center of the oven. Take the cookies out of the oven after nine minutes, smooth the edges with a butter knife, and slip the spread section back in.
- On the baking sheet, let your Lorna Doone Cookies cool for 15 minutes. Transfer to a wire rack to cool after that. Use the second baking sheet to repeat.
- If the chocolate finish option is chosen: Place chocolate on a plate that can be microwaved.
- Melt in 20-second intervals at 50% power while constantly stirring until thoroughly melted (or melt in a double boiler on the stovetop).
- Cookie bottoms should be slid over the side of the bowl to remove excess chocolate after being dipped halfway in the chocolate. After cooling until hard, transfer to parchment-lined baking pans.
Quick Tip!!!
How to Store Lorna Doone Cookie?
While Lorna Doone Cookies can be stacked on top of one another, let them cool completely on a wire rack before transferring them to an airtight container. You can keep your Lorna Doone Cookies at room temperature for up to three weeks.
Instead, you can store your Lorna Doone Cookies in the freezer for up to three months.
FAQs
How Can You Tell if a Cookie Is a Lorna Doone?
When the Underside has just started to change color, the Lorna Doone Cookie is ready to be taken out of the oven. Cook them for a few more minutes until the edges are golden brown if you want them to be really crispy.
Are Dairy-Free Lorna Doone Cookies Possible?
I used coconut oil to make delectable pistachio Lorna Doone cookies. Absolutely not the same as these, but if you’re looking for a vegan alternative, it’s worth a shot.
Why Is My Lorna Doone Cookie Too Soft?
If your shortbread is soft, chill the Lorna Doone Cookie before baking. Butter solidifies.
Why Fork Lorna Doone Cookie?
Forking Lorna Doone Cookies prevents butter foaming but is optional. Pricking shortbread creates the Scottish Lora Doone Cookie pattern!
Lorna Doone and Butter Cookies: Same?
Many get this wrong! Lorna Doone and butter cookies differ. Butter and sugar biscuits are sweeter than Lorna Doone Cookies. Butter cookies bake higher than Lorna Doone Cookies. Butter cookies don’t crumble.
Lorna Doone Cookies: Freezable?
Lorna Doone Cookies are freezable. Freeze the cookie shapes. Freeze the cookies for two months in a freezer bag.
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Lorna Doone Cookie Recipe
Ingredients
- 1 cup (226 grams) of cold, unsalted butter cut into small cubes
- 100 grams (1/2 cup) of granulated sugar
- A pinch of salt
- Vanilla extract, 1 teaspoon
- Flour, all-purpose, unbleached: 1 3/4 cups (248g) (scoop and level to measure)
- Chopped semisweet chocolate, 8 ounces (optional)
Instructions
- Butter and sugar should be added to the mixing bowl. The bowl should be salted. Put the mixer on medium-low and blend the ingredients thoroughly.
- After the butter is uniformly blended, add the vanilla and stir until completely combined, scraping down the bowl as necessary.
- Flour should be added and properly combined.
- Roll the dough to a thickness of 0.3 inches on a surface dusted with flour. Using a knife or cookie cutter, cut the mixture into squares or rectangles.
- Place on ungreased baking sheets, spacing 1 inch apart. Scraps can be compressed and rerolled after the excess flour has been removed.
- Refrigerate baking sheets for 30 minutes to cool them. The oven should be preheated to 350 degrees in the center.
- For 13 to 16 minutes, or until the cookies are just set, bake one sheet at a time in the center of the oven. Take the cookies out of the oven after nine minutes, smooth the edges with a butter knife, and slip the spread section back in.
- On the baking sheet, let your Lorna Doone Cookies cool for 15 minutes. Transfer to a wire rack to cool after that. Use the second baking sheet to repeat.
- If the chocolate finish option is chosen: Place chocolate on a plate that can be microwaved.
- Melt in 20-second intervals at 50% power while constantly stirring until thoroughly melted (or melt in a double boiler on the stovetop).
- Cookie bottoms should be slid over the side of the bowl to remove excess chocolate after being dipped halfway in the chocolate. After cooling until hard, transfer to parchment-lined baking pans.
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