Classic Shortbread

Recipe adapted from Fine Cooking
~from Savoring Time in the Kitchen

1/2 lb butter, softened to room temperature (I use unsalted butter and a pinch of salt, to taste)
1/2 cup sugar (I like to use superfine sugar)
2 cups all purpose flour - plus more for rolling and kneading

Place the softened butter in a stand mixer.  On low speed, add the sugar a little at a time until thoroughly combined with no gritty feel. Add flour a bit at a time until all is absorbed. This should give a soft, workable dough.

Turn out the dough onto a lightly floured surface and knead until smooth without cracks appearing. Roll out to about 1/3 to 1/2 inch thickness and cut into shapes. Gather and re-roll scraps. If dough gets too soft, refrigerate for a while.

Place shapes on a cookie sheet covered with parchment paper or a silicone mat.  Chill for about 20 minutes before baking.

Preheat oven to 325 and bake for 12-15 minutes depending on the thickness of the shapes and your oven.  They should be just slightly brown around the edges. 

Cool and store in a tightly covered container. May be frozen. 

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