Description
Shortbread is a buttery, rich sugar cookie, originating in Scotland. It is a firm favorite in Ireland and the United Kingdom and perfect for cookie swaps. Shaped in triangles, they are lovingly called petticoat tails because their decorated edges resemble the frilly underskirts worn by ladies in days gone by.
Ingredients
- 4 ounces, weight Butter, Room Temperature
- ¼ cups Sugar
- 2 Tablespoons Confectioners Sugar
- ⅛ teaspoons Salt
- 1 Tablespoon Cornstarch
- 1-½ cup All-purpose Flour
- 4 ounces, weight Butter, Room Temperature
- ¼ cups Sugar
- 2 Tablespoons Confectioners Sugar
- ⅛ teaspoons Salt
- 1 Tablespoon Cornstarch
- 1-½ cup All-purpose Flour
Preparation
1. Preheat oven to 300ºF. Cream butter, sugars and salt together using an electric mixer until light and fluffy, reserving 1 tablespoon of sugar to sprinkle over baked shortbread.
2. Sieve the cornstarch and flour together. Add to the butter mixture and combine to form a soft dough.
3. Press into a 7-inch round springform pan. Remove the sides of the pan and use a rolling pin to lightly press the top surface of the dough flat. Use a fork to impress the outer edge of the dough. Prick the surface in evenly spaced circles using a toothpick. Using a knife, indent the dough in 8 equal triangular sections.
4. Replace the sides of the springform pan. Bake in a 300ºF oven for 20 minutes. Reduce the heat to 275ºF and bake for another 15 minutes.
5. Sprinkle with the reserved sugar and allow to cool completely. Cut into 8 triangles to serve.
This is a favorite recipe from my Irish childhood.
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