Page 133 - Classic Cookies with Modern Twists

The Other Shortbread

P ur ists will tell you that it isn’t shor tbread if you add anything
extra to the dough . (Th ey’ll also tell you that r ice our doesn’t
belong in shor tbread, no matter how tender the result.) Because I
don’t think of this version as the “real” shor tbread (see My Great-

Grandmother ’s Sh or tbread, for a traditional reci pe), I’ve made some
suggestions for g iving it a bit more interest. Or enjoy it plain and
savor the butter y avor.

MAKES ABOUT 3 DOZEN 1¼-INCH COOKIES

1½ cups sifted all-purpose flour

½ cup white rice flour, plus more for rolling
1 cup (2 sticks) unsalted butter, room temperature

½ cup suga r

1. In a medium bowl, whisk together the ours. Set aside.

2. In the bowl of a st and mixer tted with the paddle

att achment, or using a handheld electric mixer, cream the
butter, adding the sugar gradually. Blend well, but don’t
over work the butter so that it becomes too soft or uff y. Add the
our mixture ½ cup at a time, mixing each addition on low

speed only until it is incorporated. When all of the our has been
added, w rap and refrigerate the dough until it is slightly rmer,
about 1 hour.