Yes, we’re back at it. Let me rephrase that. G is back at it. We need shortbread in our lives and he’s going to be in charge of perfecting it.
I wrote about Ina’s shortbread last year, but it didn’t work for me. I’ve gotten so many shortbread recipes from so many people, but I just can’t seem to make them work. We have a high standard we are hoping to match: the hazelnut shortbread we had in England. It was almost 20 years ago and we still can’t quit thinking about it.
3/4 pound of butter (Ina’s recipe calls for unsalted, but whatever)
1 cup sugar
1 teaspoon vanilla extract
3 1/2 cups flour
1/4 teaspoon salt
Heat oven to 350 degrees.
In the bowl of an electric mixer fitted with a paddle attachment, mix butter and sugar until they are just combined. Add the vanilla. Slowly add the flour and salt. Mix on low speed until the dough starts to come together. Dump onto a floured surface, shape into a flat disk, about 1 inch thick. Wrap in plastic and chill for 30 minutes, until firm, but still pliable.
Roll the dough 1/2 inch thick on a lightly floured surface and cut into desired shapes. Place on an ungreased baking sheet and sprinkle with sugar if you rock that way. Bake for 20 to 25 minutes, until the edges begin to brown.
****From the Recipe Box:
I’m stepping back and putting G in charge of shortbread cookies. I can’t get them right and he has the touch.
Chilling the dough is key!
This is Ina Garten’s recipe and we haven’t changed a thing except where noted.
and remember: Stop trying to be liked by everybody. You don’t even like everybody.
Big kiss, Lynn
From the Recipe Box 