(slightly adapted from Perry’s Plate); Makes about 30 2-inch cookies

Makes 16 wedges

Use the collar of a springform pan to form the shortbread into an even round. Mold the shortbread with the collar in the closed position, then open the collar, but leave it in place. This allows the shortbread to expand slightly but keeps it from spreading too far. Wrapped well and stored at room temperature, shortbread will keep for up to 7 days.

Makes 2 dozen cookies

The final dough will be slightly softer than most cookie dough. For the best results, handle the dough as briefly and gently as possible when shaping the cookies. Overworking the dough will result in flatter cookies.

WHY THIS RECIPE WORKS:
Traditional recipes for sugar cookies require obsessive attention to detail. The butter must be at precisely the right temperature and it must be creamed to the proper degree of airiness. Slight variations in measures can result in cookies that spread or cookies that become brittle and hard upon cooling. We didn’t want a cookie that depended on such a finicky process, we wanted an approachable recipe for great sugar cookies that anyone could make anytime. We melted the butter so our sugar cookie dough could easily be mixed together with a spoon—no more fussy creaming. Replacing a portion of the melted butter with vegetable oil ensured a chewy cookie without affecting flavor. And incorporating an unusual addition, cream cheese, into the cookie dough kept our cookies tender, while the slight tang of the cream cheese made for a rich, not-too-sweet cookie.

ATK Radio, April 7, 2012: The Mysterious Power of Detoxing

From Money Saving Mom—has peanut butter in it

60 shortbreads

24 bars