Have you ever done something for the first time and wondered what took you so long? This was my first time making shortbread, and I feel like the last one to the party. Modern shortbread is attributed to Mary, Queen of Scots, about 500 years ago. So I really should have caught on quicker. It’s easy, and the cookies are irresistible!(it probably has to do with the fact they are mostly butter and sugar-what’s not to love?) The recipe is also easy to remember: 1 part sugar, 2 parts butter, 4 parts flour. You can flavor them with anything. I am going to be doing some experimenting after the holidays are over. Lemon, lavender, maybe chai tea? I did try adding 2 tbl. of almond extract to the batter, but didn’t really taste it, so a heavy hand is needed here. I settled on vanilla and added a little salt, and they are classic and perfect.
shortbread
ingredients
- 2 cups flour
- 1 cup unsalted butter, softened to room temperature
- 1/2 cup granulated sugar
- 2 tsp. vanilla extract
- 1/4 tsp. salt
Sift flour and salt together in a medium bowl. Set aside. Cream butter and sugar together until light and fluffy, about 5 minutes. Add extract, then slowly add flour until well combined. Split batter in half. Put each half onto plastic wrap and shape into a log. Wrap up, then roll with your hands to make a smooth log, about 2 inches thick. Chill in the fridge for a 1/2 hour.
When ready to bake, place oven racks in top and bottom third of oven. Preheat oven to 325°. Cut logs into 1/2″ slices, and place them onto an ungreased cookie sheet. Bake 2 sheets at a time, one on each rack. Bake 10 minutes, then switch cookie sheets to opposite racks and bake another 10 minutes, or until the edges just start to turn brown. Place cookie sheets on wire racks for 5 minutes, then place cookies on racks to cool the rest of the way.
makes about 3 dozen cookies.
I quadrupled the recipe. 142 cookies made, 1,583 to go.