Your New Year's Resolutions don't kick in until later this week. There's still time to try The Best Shortbread Cookies EVER-- my big find from the just-finished Dreaded Christmas Season. (They're so good they almost made living through Christmas worthwhile ... almost.)
Try the basic cookies--they're so rich they're like eating a stick of butter--then try the variations.
BASIC SHORTBREAD COOKIE
2 sticks unsalted butter (softened to room temperature)
1/4 cup granulated sugar
1/2 cup confectioners sugar
2 cups flour
1 teaspoon salt
Beat the softened butter and the two sugars together until fluffy. Add the flour and salt. Press into an 8" square pan. Score into wedges, strips, or whatever shape you prefer, then chill 30 minutes. Bake 1 hour at 300 degrees. Cool, then cut along the score lines.
Variation #1:
Dip the cooled shortbread strips into melted bittersweet chocolate and then sprinkle with coarse sea salt.
Variation #2:
Make it white chocolate instead.
Variation #3:
Add 3/4 cup ground pecans into the batter. Roll into two 1" thick logs and chill 30 minutes. Slice into 1/2" rounds (or ovals) and bake 12 to 15 minutes at 375 degrees. (Watch these carefully--they spread and brown around the edges FAST.)
Share with friends or not, as your conscience dictates.
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2 comments:
You, my friend....are evil!!! These cookies sound wonderful and I.CAN.NOT.MAKE!!!!
Aren't you supposed to be knitting something????
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