My mother used to bake shortbread stars for Christmas. It was her cookie. As children, my brother and I had no interest. I guess that's why her shortbread stars were always the last remaining Christmas cookie in the tin. Oh, did I mention that shortbread cookies keep well, sealed tight in a tin? Now I get the appeal. I've made several shortbread cookies over the years and find Ina Garten, a woman with no fear of butter, has a great shortbread recipe. My mother always made her shortbread using powdered sugar rather than granulated sugar. Combining my mom's recipe with Ina's produced a crisp, buttery, delicious cookie. Dipped in bittersweet chocolate, they become something special. To dip or not to dip....I split the batch and make them both ways. Whip up a batch and see what a great, versatile cookie this can be . By the way, it's OK if you want to add this recipe to your bake-a-thon as well.
I really prefer to make these cookies with pecans. You can leave the pecans out if you're not feeling nutty and bake a straight-forward shortbread cookie. Try adding some orange zest to the dough and dip the baked cookies in chocolate for a delicious variation. Use your imagination and get creative. Don't roll your dough out too thin, it browns too quickly and won't have the wonderful, almost sandy texture.
My Favorite Shortbread
A mash-up, adapted from:Ina Garten, Pecan Shortbread The Barefoot Contessa Cookbook
and
Dorothy Lieske Shortbread Cookies, Mom and Baker Extraordinaire (aka my mom)
Makes 3 dozen, 2 inch cookies
Ingredients:
- 3/4 pound unsalted butter, softened and room temperature
- 1/2 cup powdered sugar
- 1/2 cup granulated sugar
- 1 1/2 teaspoons vanilla
- 3 1/4 cup all purpose flour
- 1/2 teaspoon salt
- 1 cup finely chopped pecans
- 4 ounces bittersweet chocolate, chopped
Directions:
- Toast the chopped pecans in a skillet over medium heat until fragrant and slightly golden. Remove from pan and set aside.
- In a medium bowl, whisk together the flour and salt.
- In a stand mixer, cream the butter and 2 sugars. Add the vanilla.
- On low speed, add in the flour and nuts and mix until the dough comes together. Do not over-mix.
- Dump the mixture out onto a lightly floured board and shape into 2 discs. (dough will be crumbly) Wrap in plastic wrap and refrigerate for an hour.
- Preheat oven to 325 degrees.
- Using a lightly floured rolling pin, roll chilled dough out onto lightly floured board. Dough should be rolled out to 1/3 inch thickness. Cut desired shape and place cookies on a baking sheet lined with parchment or silpat.
- Bake in 325 degree oven for 25 minutes until lightly golden.
- Remove from pan and cool on rack.
- When cookies are cool, gently melt chocolate over double boiler.
- Dip cookies in chocolate. Allow excess to drip off.
- Place on rack or wax paper to cool and harden.
- Store cooled cookies in a tin for up to a week.
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