Shortbread Cookies from Lynna Dunn
More delicious than store bought! NOTE this is made in 2 batches, so if you only want one batch of cookies, you will use half of the ingredients listed.
Ingredients
- 1 lb. butter (salted or unsalted-your preference. If you use unsalted butter, add a pinch of salt)
- 1 cup sugar
- 4 cups flour
- pinch or 2 of salt
- Additional sugar for sprinkling on top (2/3 to 1 cup-ish)
Instructions
- In a food processor, cut 2 sticks (1/2 lb.) butter into pieces.
- Add 1/2 cup sugar.
- Add 2 cups flour (& pinch of salt if using unsalted butter)
- Pulse together until the batter starts to ball together.
- Dump the batter into a large bowl.
- Knead batter with hands until it becomes smooth and the consistency of clay.
- Pat into flat disk shape and center on cookie sheet. With hands and fingers, begin patting, massaging, pushing the batter outward to spread and cover the cookie sheet, leaving 1 inch from the edge of the sheet. (This is the hard part! Yes, I've tried a rolling pin [marble], but only if the batter is still reasonably cool, otherwise you end with a good portion of the batter on the rolling pin!) Just keep patting and pushing-you'll see how it starts to spread under your guidance! The spread batter should be about 1/2-inch thick all over when done.
- With a fork, poke lots of holes all over the spread batter.
- Bake at 300 degrees F for 1 hour, but start checking at 40 minutes and remove from the oven when it's a light golden brown.
- Place on a wire rack and generously sprinkle sugar all over the top.
- When slightly cooled (20-30 minutes), cut shortbread into desired square sizes. (It's important to cut shortbread while still warm-ish-if you wait till it's cooled it has a tendency to break up when trying to cut it due to its crispness.)
- While the first batch is baking, start all over-repeating the above steps and remaining ingredients-to make the second batch.
- When completely cooled, using a spatula, move shortbread squares to desired plate or container.
- Serve anytime with anything! Keep well covered/sealed-it's best when crispy but never bad regardless of condition!!!