Recipe by newspapergal
I adopted this recipe after its original poster, Mean Chef (IHHDRO), departed the site. Mean posted it on Nov 21, 2003. His comments: "Classic shortbread with three variations. From Fine Cooking Magazine NOTE: baking times will vary depending on your oven."
Top Review by iamdorijenkins
FIVE STARS!! Great recipe! I made cookies shaped like tea-bags and some that were slices of the refrigerated bar, cut in half and rolled in orange-flavored, orange-colored granulated sugar. They looked like orange slices and were delicious. Totally recommend this recipe and I'm wondering why the chef is mean. :-)
- 8 ounces unsalted butter, cold and cut into 1/2 inch pieces
- 1⁄2 cup granulated sugar
- 1⁄2 teaspoon salt
- 10 ounces all-purpose flour (2 1/4 cups)
Directions See How It's Made
- Line two baking sheets with parchment.
- Combine butter, sugar and salt in a stand mixer (use paddle attachment).
- Mix on low speed until the butter combines with the sugar, but isn't perfectly smooth, 1-2 minutes.
- Add flour and mix on low, scraping frequently, until dough has just about pulled together, about 3 minutes.
- Don't overmix.
- Roll dough on a lightly floured surface to a uniform 1/4 inch.
- Cut dough into bars or squares with a sharp knife or use a cookie cutter.
- Reroll scraps- refrigerate dough if it becomes sticky.
- Arrange on baking sheets and refrigerate until chilled- about 20 minutes.
- Position racks in the upper and lower thirds of the oven and preheat to 300 degrees.
- Bake cookies until golden on the bottom and edges and pale to golden on the top- 30 minutes to 1 hour.
- Rotate baking sheets every 15 minutes.
- Variations: Brown sugar and oatmeal- use brown sugar in place of white and add 1/2 cup quick cooking oats with the flour.
- Chocolate dipped espresso- Add 2 Tbl finely ground espresso coffee beans with the flour.
- Dip half of each cooled cookie into melted chocolate (9 oz semisweet chocolate melted with 1 Tbl vegetable shortening).
- Place cookies on parchment line sheetpan to set up- 2 hours.
- Orange-Hazelnut- Add 2 1/2 oz (1/2 cup) skinned, toasted and finely ground hazelnuts (use food processor) and 2 tsp (loosely packed) finely grated orange zest from 1 orange along with the flour.