Four simple ingredients can make the best cookies. Cookies don’t need to be filled with all sorts of ingredients to be awesome, Shortbread proves this statement. This being said shortbread cookies can be difficult because they are all about technique not ingredients. It took me one complete fail batch and a couple so so batches to figure out the technique. Main thing I learned is that the cookie will tell you how much flour sometimes it is 3 1/2 cup, sometimes 4 or even 4 1/2. It really depends on how much moisture is in the air and your butter.
1 pound Butter, salted
1/2 teaspoon Salt
1 cup Sugar
4 cups Flour
Preheat oven to 350 degrees.
In a mixed cream butter, sugar, and salt until fluffy.
Add 3 cups flour a cup at a time and mix. Pull mixture out of bowl and knead 1 cup flour into dough.
Shape into a rope and refrigerate for 30 minutes and between baking. Pull from refrigerator and cut into 1/2 inch pieces. Place on cookie sheet and poke with a fork at least once 3/4 the way through the cookie to cook evenly.
Cover additional dough with tinfoil and refrigerate until ready to use.
Bake 10 - 15 minutes until turning golden brown.
Cool on a towel or cooling rack. Store in a tin when cooled.
Comments