Classic Shortbread
Standard shortbread dough is a ratio of 1:2 butter to flour, with about a half part sugar. Your technique makes a difference: whipping the butter and sugar first makes for a light, melt-in-your-mouth cookie, and simply blending the three together makes an equally buttery, but denser, Scottish-style shortbread. However you combine them, a basic formula can act as a blank template for any number of flavours and additions.
Ingredients
- 1 c. butter at room temperature
- 1/2 c. icing sugar
- 1 3/4 c. all-purpose flour
- 1/4 c. cornstarch
- 1/4 t. salt
Instructions
- Preheat the oven to 325˚F.
- In a medium bowl, beat the butter with the icing sugar until creamy, or for whipped shortbread, beat it for several minutes, until pale and light. Stir in the flour, cornstarch and salt. Stir in any additions you like.
- To shape, roll or pat 1/3-inch thick and cut into shapes, squares or bars; roll the dough into balls and flatten with a cookie stamp or the bottom of a glass; or roll up into a log to chill and slice. Bake on an ungreased cookie sheet for 12-15 minutes, until pale golden and set. Transfer to a wire rack to cool. Makes about 2 dozen cookies.