Thursday, December 3, 2015

Simple Shortbread

I'm a big fan of shortbread.  I don't know what it is.  Soft, buttery, crumbly, not overly sweet but still rich.  I would honestly take these over the typical frosted sugar Christmas cookie (which we definitely have in our cookie jars here too!).  Especially because the last few years I've been feeling like my tolerance for sugar is decreasing the older I get.  So rich butter cookie over one covered in sugar?  Yes.  I'll take it.

These were very easy to make, 4 ingredients!!  And it just so happened that I baked them the day before our first snowfall of the winter - 4 inches, breaking records!  So, even if you can't tell, that's a picture taken on the snow.  Because, why not?  These are great to enjoy with a hot beverage and a good book while the snow falls outside.

Simple Shortbread
yield: about 30 cookies
1 cup butter, room temperature
1 cup (125g) powdered sugar
2 ¾ cups (340g) flour
1 tsp salt (ONLY if using unsalted butter)

1) Whisk the butter (and salt, if needed) in a medium sized mixing bowl (you can use a stand mixer but it's not necessary).  Add the powdered sugar and stir until well combined.  Add in all the flour and stir just until it's mostly incorporated.
2) Dump out onto a clean work surface and use your hands to form the dough into a flattened ball.  Refrigerate for about an hour. 
3) When ready to bake, preheat the oven to 300°.  Let the dough sit at room temperature for about 5 minutes to get it warm enough to be workable.  Roll to about 1/2 inch thick on an ungreased cookie sheet.  Cut into rectangles (mine were about 1" x 3").  Don't bother making them all perfect, I have all sorts of weirdly shaped cookies from the edges.  Pierce with a fork, this will keep them from bubbling.
4) Bake for 35-45 minutes, until a light golden brown.  Remove from oven and recut.  Leave on cookie sheet until completely cool. 

Source: Eugenie Kitchen

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