Tuesday, December 4, 2012

Holiday Shortbread

Adapted from cookie-recipe-club.com

¾ cup flour, sifted
¼ cup superfine sugar
Pinch of salt
½ cup room temperature unsalted butter, cubed

Preheat your oven to 350˚.*

Combine the flour, sugar and salt in the bowl of a food processor. Add the butter and pulse until crumbly.

Sprinkle a board or your counter top lightly with flour. Turn the dough onto the board and knead until it's smooth. Refrigerate the dough for a couple of hours or overnight.**

You should have approximately 8 ounces of dough. Divide the dough into four equal portions for large cookies or eight equal portions for small cookies and shape into rounds.

Place each round on a parchment paper lined baking sheet and flatten them with the bottom of a glass to about 1/4 inch thickness. Prick with a fork. Bake at 350˚ for 20 to 30 minutes, until the cookies begin to brown slightly. Allow the cookies to cool on the baking sheet.

* Alternatively, press into a greased mold (use baking spray with flour) or fluted tart pan and prick with a fork. We found the shortbread cooked best, when baked en masse, at 300˚ for 45 minutes.

** We did not chill the dough when baking in a mold. Simply knead and press dough into greased mold. If the dough sticks to you, run cold water over your hands for a minute.

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