Thursday, May 15, 2008

Don't Discriminate Against the Shortbread

I have never liked shortbread, it's just so plain to me and it is severely lacking in the chocolate and/or peanut butter department. But when I asked Glenn what I should make yesterday, he suggested just starting at the beginning of my 500 Cookies book and knocking out each recipe, one by one. That first recipe just happened to be shortbread. Incredibly easy and incredibly tasty. Needless to say, I actually like shortbread now... I guess as long as I make it myself. I don't like that shortbread is traditionally extremely dry and crumbly. I prefer a little chew to my cookies.

Scottish Shortbread (I don't understand the Scottish part)

1 1/2 cups all-purpose flour
1/2 cup + 2 teaspoons sugar
2 tablespoons rice flour (I just used regular flour since I didn't have this specialty kind)
2 teaspoons vanilla extract
3/4 cup (1 1/2 sticks) butter
Raw sugar for sprinkling

Preheat oven to 300 degrees F and line a 7 x 11 inch pan with aluminum foil. Sift the all purpose flour into a bowl and stir in the rice flour.

Beat the butter and the sugar until smooth. Add the vanilla extract. Work the dough until it starts to clump together, then press it into the pan.

Bake for 45 to 50 minutes. The shortbread will seem to be done before it is, so ensure that it cooks the full 45 minutes (or if you are like me, you completely ignore this warning and do it your own way).

Remove from the oven, sprinkle with the raw sugar, and cut into fingers. Cool for 20 minutes and remove from pan. For an extra tasty treat, dip half of the cookies into melted chocolate.

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