Last night I made the other half of the Shortbread cookie dough. It dawned on me that I should share the recipe for my loyal readers to try next time you need a great cookie. I hope you enjoy the Barefoot Contessa's cookies as much as I did.
Note: I find the edges of shortbread are ever so slightly sharper if you chill the cookies for ten minutes before you bake them. Shortbread can also be cut into shapes and refrigerated for a week and then baked the day you serve them.
Yield: 24 cookies
Ingredients:
3/4 pound unsalted butter at room temperature
1 cup sugar (plus extra for sprinkling)
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
Method:Preheat the oven to 350 degrees.
In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
Roll the dough 1/2-inch thick and cut with your choice of cutter. Place the cut-outs on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
If you try it let me know how it turns out.
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