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Shortbread: Best Shortbread Cookies




Source of Recipe


Allen Willams


Recipe Link: http://www.eatingoutloud.com/2008/02/the-only-shortbread-recipe-youll-ever-need.html

List of Ingredients




1 cup sugar (granulated)
2 cups cornstarch
4 cups all-purpose flour
1 pinch salt
1 lb. butter, at room temperature
1 Tblsp. sugar (granulated)



Recipe



Add sugar, corn starch, flour and salt to a large mixing bowl.
Cut butter into tablespoon sized pieces and add to the bowl
Using a spoon or your hands, mix the butter into the dry ingredients
When the butter is fully integrated, the mix will be sand-like in texture. It will not form a �edough�f. Pour the mixture into a half-sheet pan (18�� x 12�� x 1��), spreading evenly in the pan. Use your hands to firmly press down on the dough, pushing the fine mixture into an even mass.
Using a fork, prick the cookies about 1�� apart across the entire top.
Bake for 40 minutes at 325F, then reduce heat to 300F and continue baking for 20 minutes, or until lightly golden brown around edges and across the center.
Remove from oven and sprinkle with 1 Tablespoon sugar. Cool for 10 minutes before cutting with a sharp knife. Let cookies continue to cool before removing (if you can resist.

---Follow-Up Notes---

I�fve received alot of emails and comments about this recipe, often with skepticism. I have not tried this recipe with any substitutions or in other baking pans, so only do so with caution.

The amount of cornstarch looks insane. It�fs accurate, try not to second-guess it.

When mixing the dry ingredients with the butter, the end result will be a sand-like texture. Don�ft expect it to form into a dough. As long as the butter is finely integrated and evenly mixed with the dry ingredients, all will be OK.

This recipe is not appropriate for shaped cookies. You should plan to bake on a flat sheet.

The batch is large and I baked in a half-sheet baking pan, which is 18�� x 12�� x 1��. The cookies were about 1/2-3/4�� thick. If you use a pan with high sides (like 3��), you may notice that the cookies do not get evenly browned/baked. A short-sided sheet will work best.

Since the mixture is sand-like, pour it into your pan then spread into an even layer. Use your hands to press it down firmly and evenly.