With Sweet Dreams and Even Sweeter Days

Wednesday, October 3, 2012

Classic Shortbread

 Remember the time that I thought this fall would be an absolute breeze?

And that I'd have so much time for baking and blogging that I wouldn't even know what to do with myself?


I do.  Fondly.

Unfortunately that is 100% NOT the case.

So here we are with another easy, in your face, cookie recipe.  (Not that anyone is complaining yet.)

These cookies are not for the faint of heart.  Buttery to the point of ridiculousness, large and unapologetic, sweet, creamy and melt in your mouth wonderful.

Perfect for when time is short, things are stressed, and simple indulgence is the answer to everything.

Not that it's never not.

Triple negative?  I'll have to get back to you on that one.

But until then, enjoy.

Classic Shortbread
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Servings: 8 large cookies

- 2 cups all purpose flour
- 1 1/4 tsp salt
- 2 sticks (16 Tbsp) unsalted butter at room temperature
- 3/4 cup powdered sugar

In a bowl whisk together flour and salt.  Put butter in a separate bowl and beat with an electric mixer until fluffy, 3-5 minutes.  Scrape down the sides of the bowl and add in powdered sugar gradually until mixed in thoroughly and beat until creamy.  Add flour mixture and mix on low until combined.  Preheat oven to 300 degrees F.  Using a piece of plastic wrap press dough into a 9 or 10 inch tart pan and smooth down.  Refrigerate for 20 minutes.  Cut a 2 inch circle in the center of the dough.  Cut dough in 8 wedges out from the circle.  Using a fork, prick dough all over (in circular pattern if desired).  Bake until golden and firm (about 1 hour) and place on wire rack to cool.  Re-cut lines if need be.  Let cool completely in pan before serving.

Recipe adapted from: Martha Stewart's Cookies

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