Page 149 - Classic Cookies with Modern Twists

My Great- Grandmother’s Shortbread

Th ere are two kinds of shor tbread: one is thick and cr unchy,
delici ously butter y. Th e other is thin , slightly cr isp, and melts in
your mouth . My g reat-g randmother ’s recipe is for the rst kind:
authentica lly Scot tish and from Anstr uther, the small shing

village where she lived and worked as a pastr y chef. My mother
remembers watching her mi x the dough by hand, which is the key
to tender shor tbread. You ca n bake this dough in a round pan for
wedges or a square pan for shor tbread ngers.

Th e avor of shor tbread depends on the butter, so use the
freshest, sweetest, best-quality butter you can nd. Th is is the
per fect occa sion for European-style butter, which is enr iched with a
cu lture that g ives it a wonder fully complex avor.

MAKES ONE 8-INCH PAN

1 cup (2 sticks) unsalted European-style butter, room temperature

½ cup plus 1 tablespoon suga r
2 cups all-purpose flour

Pinch fine sea salt (optional)

1. Wash and dr y your hands well. Use them or a wooden spoon to
work the butter and sugar together until the sugar dissolves and

the butter is smooth and soft. Sift the our and salt over the
butter and gently incorporate the dr y ingredients, until you have
a smooth, cohesive dough.