Shortbread

Shortbread

This is a great recipe because it can be whipped up in a moment. For a rustic look, I make it in a skillet. For a more elegant touch I press it into a mold. I can add almost any particular spice to accompany any flavor of ice cream. And of all my cookie recipes, I spring for the best quality butter on this one, as the simplicity of this recipe showcases its quality.

Ingredients:

1 cup all-purpose flour
1 cup pastry or cake flour
½ cup confectioners sugar
¼ teaspoon salt
¼ teaspoon baking powder
1 cup butter cut into ½” pieces
1 teaspoon vanilla, or ½ teaspoon spice*
2 tablespoons sugar (if not using a mold)

Directions:

Preheat oven to 350°F. In a food processor add all the dry ingredients. Process for a few seconds until ingredients are well distributed.

Add butter and vanilla (if using), and pulse until mixture resembles meal. Press into a parchment-lined skillet, sheet pan or cookie mold to a thickness of ¼”.

Sprinkle with coarse sugar (if desired). Bake for about 30 minutes until golden brown. Remove from oven and cut into 2” lengths while still warm. (If using a mold, allow to cool for 5 minutes, then turn upside-down and tap out to remove.

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