Shortbread

(from annie hall’s recipe box)

Rich and buttery, with the optimal crumbly, evenly browned texture.

Makes 16 wedges

Do not substitute granulated sugar for the confectioners’ sugar in the dough or the cookies will be tough; granulated sugar, however, is the best choice for sprinkling on the shortbread just before it goes into the oven. Although baking the shortbread on a double layer of parchment isn’t necessary, we found it helps absorb some of the grease the dough gives off during baking and cooling.

WHY THIS RECIPE WORKS: Our approachable shortbread recipe relies on two ingredients—confectioners’ sugar and lots of butter—to give us the ultimate version of the sandy, sweet, buttery cookie. The small grains of the confectioners’ sugar melt easily into the dough, resulting in a finer texture than those recipes made with granulated sugar.

http://www.americastestkitchenfeed.com/bake-it-better/2012/12/secrets-to-shortbread-cookies/

Source: America's Test Kitchen | December 19, 2012 (from RecipeThing user Bethany)

Categories: Cookies

Ingredients

  • 2 1/4 cups (11 1/4 ounces) all-purpose flour
  • 1/2 teaspoon salt
  • 16 tablespoons (2 sticks) unsalted butter, softened
  • 1/2 cup (2 ounces) confectioners’ sugar
  • 1 tablespoon granulated sugar

Directions

  1. Whisk the flour and salt together in a medium bowl. In a large bowl, beat the butter and confectioners’ sugar together with an electric mixer on medium speed until light and fluffy, 3 to 6 minutes, scraping down the bowl and beaters as needed. Reduce the mixer speed to low and slowly mix in the flour mixture until combined, about 30 seconds.

  2. Using your hands, press the dough into a ball in the bowl. Transfer the dough to a lightly floured counter and knead until it is very smooth, about 3 minutes. Press the dough into a round disk, then place it on top of a piece of parchment paper and roll out into a 9-inch circle, about ½ inch thick.

  3. Transfer the dough and parchment to a parchment-lined baking sheet. Following the photos, crimp the edges, then poke the dough all over with a fork and score into 16 wedges. Cover with plastic wrap and refrigerate the dough for 20 minutes.

  4. Adjust an oven rack to the middle position and heat the oven to 300 degrees. Sprinkle the granulated sugar evenly over the dough. Bake the shortbread until pale golden brown, 40 to 45 minutes, rotating the baking sheet halfway through baking.

  5. Transfer the baking sheet to a wire rack and, using a sharp knife, cut through the scored marks to separate the wedges. Let cool on the baking sheet for 10 minutes, then transfer to a wire rack and let cool completely before serving, about 1 hour.

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