2.21.2011

Twice Baked Shortbread


Twice Baked Shortbread

These sinfully buttery shortbread cookies taste just like the Danish Butter Cookies that come in the blue tin. You know, the ones that melt in your mouth and have your entire day's calories in 3 little cookies? So worth it.


Twice Baked Shortbread

11 tbsp unsalted butter, melted and still warm
1/4 cup plus 1 tbsp (2.125 ounces) granulated sugar
1 tsp vanilla extract
1/4 tsp salt
1 1/2 cups (6.75 ounces) unbleached all-purpose flour
turbinado or granulated sugar for sprinkling
  1. Line the bottom and sides of an 8x8-inch baking pan with foil.
  2. In a medium bowl, combine the melted butter with the sugar, vanilla and salt. Add the flour and mix just until incorporated. Pat and spread the dough evenly in the foil-lined pan. Let rest for at least 2 hours or overnight (no need to refrigerate).
  3. Preheat the oven to 300-degrees F. Position a rack in the lower third of the oven.
  4. Bake the shortbread for 45 minutes. Remove the pan from the oven, leaving the oven on. Lightly sprinkle the surface of the shortbread with turbinado or granulated sugar. Let cool for 10 minutes.
  5. Remove the shortbread from the pan, taking care not to break it. Use a thin sharp knife to cut it into thin bars, wedges or squares. Place the pieces slightly apart on a parchment-lined pan and bake for 15 minutes. Cool the shortbread on a rack.
These cookies keep for several weeks in an airtight container.

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