Thursday, December 15, 2011

Classic Shortbread

Made these Classic Shortbread Cookies for the Club last night.  Martha Stewart does have some good recipes.  She beat out Cook's Illustrated Shortbread.

Classic Shortbread

Makes 8 wedges

2 cups all purpose flour
1 1/4 teaspoons coarse salt
1 cup (2 sticks) unsalted butter at room temperature, plus more for the pan
3/4 cup confectioners' sugar

Sift flour and salt into a bowl; set aside. Put butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until light and fluffy - 3 to 5 minutes. Gradually add sugar; beat until pale and fluffy, about 2 minutes. Reduce speed to low. Add flour to mixture all at once; mix until just combined.

Preheat oven to 300 degrees, with rack in upper third of oven.

Using plastic wrap, press dough into a buttered 10-inch fluted tart pan with a removable bottom. With plastic on dough, refrigerate 20 minutes. Remove plastic wrap. Cut out a round from center using a 2 1/4-inch cookie cutter; discard (or eat...honestly, Martha, sometimes I wonder). Put cutter back in center. Cut dough into eight wedges with a paring knife. Using a wooden skewer (a fork messes up the dough and makes it crumble), prick all over at 1/4-inch intervals.

Bake until golden brown and firm in center, about 1 hour. Transfer pan to a wire rack. Recut shortbread into wedges; let cool completely in pan. Cookies can be stored in an airtight container at room temperature up to 2 weeks.

Here is a good link:


Amy Waller said...

Okay, but what I REALLY want to know is, what did that Jane Hatcher bring for the potluck?!

Marian Parkes said...

I didn't get one, darn it.

John Britt said...

Jane, Probably nothing!

John Britt said...

Marian, I will save you one.

John Britt said...

Marian,I will save you one.

Lynda Gayle said...

The shortbread was the bomb!!!! Also loved Elizabeth's apple pie.