It surprises me when I tell people that I’m addicted to shortbread, that many poor souls don’t even know what shortbread is. Actually it’s a cookie and not “bread” at all. When trying to explain it, all I can come up with is saying “Do you know what Pecan Sandies cookies are?” … because that is a type of shortbread cookie. But that is, still, not shortbread. In grocery stores the Walkers Shortbread is the authentic stuff I’m talking about – and it ain’t easy to find where I now live – the small rural town of Clanton, Alabama.
Last year, missing the occasional treat – I figured I’d learn how to make it. Big mistake! I had no idea that I’d learn how to concoct this stuff in increasingly superior tasting varieties and how addicted I’d become. Usually the only thing that stands between me and making yet another batch is having a stick of softened butter handy at night – because it’s night when I crave it. If there’s no butter sitting out on the counter, it’s a pretty good bet I’ll make it through another night without this calories laden confection.
I really haven’t explored too many recipes – rather I’ve perfected one that I got off the King Arthur Flour site. Kudos to them for this basic recipe! Here it is, in it’s simplicity. I’m cutting the recipe there in half – because that’s all I need to satisfy the craving.
Simply Shortbread – with a few additions
1/2 cup powdered sugar
1 stick softened butter
1 teaspoon vanilla extract
1/8 teaspoon of almond extract
1 Cup of Flour
Preheat oven to 300 degrees. Line bottom of 9 inch round cake pan with parchment paper (circle cut out to fit in bottom of pan) or butter pan thoroughly. Cream together the powdered sugar, butter and extracts. I use a Kitchen Aid Stand mixer and run on the “cream speed” for about 2 or 3 minutes, scraping down sides a couple of times.
Next add in the flour. I’ve learned that if I use about 3/4 cup plain flour and 1/4 cup bread flour (to make the 1 cup called for in the recipe), it adds a nice texture to the shortbread. When adding in flour – you want to run mixer on low speed and beat only until the mixture “comes together.” If you over beat it will make the shortbread tough. Of course you will want to scrape down sides of mixing bowl a time or two to incorporate the flour and butter mixture. Mixing in the flour in this fashion (on low speed and scraping down sides) doesn’t take long. Gather together the dough, roll into a ball and press into bottom of prepared pan.
After pressing dough into pan, I usually press pecan pieces and milk chocolate morsels into the top of the unbaked shortbread. Just enough to add some extra flavors to the finished confection. Before placing in oven, pierce dough all over the top with a fork. This keeps the shortbread crisp during baking.
Place in preheated oven for 25-35 minutes, until top is lightly browned. Take out of oven and turn quickly out onto cutting surface. Cut while still hot (if it cools it will get hard and you can’t cut it) – I use a Pizza cutter – into 4 or 8 wedges. Move wedges to baking rack and allow to cool.
Here is the K.A. Flour Shortbread Recipe link, but remember I cut my version in half.
http://www.kingarthurflour.com/recipes/shortbread-recipe