Shortbread Cameos

By norsegal8

Rice flour is the secret to achieving the subtly sandy texture that sets this great shortbread apart. Because the ingredients are few, be sure to use the best-tasting butter possible to effect a clean, rich flavor.

Ingredients

• DOUGH
• 1 3/4 cups sifted all-purpose flour
• 1/3 cup unsifted rice flour
• 1/8 teaspoon salt
• 1 stick + 6 tablespoons unsalted butter, at room temperature
• 1/2 cup granulated sugar
• 1 teaspoon vanilla
• DECORATION
• 1 cup granulated sugar

Details

Servings 8

Preparation

Step 1

1. Dough: In a medium bowl, blend the flours and salt briefly with a wire whisk; set aside. In the bowl of an electric mixer, cream the butter at medium-low speed until smooth, about 1 minute. Beat in the sugar at medium speed until creamy; add the vanilla until blended, scraping down the sides of the bowl. Lower the speed and gradually add the flours, mixing only until the mixture is combined.

2.Divide the dough in quarters, rolling each portion into a cylinder about ¾ inch in diameter. Wrap in plastic and refrigerate until firm, for at least 4 hours or up to 3 days; or freeze, well-wrapped, for up to 1 month.

3.Adjust the rack in the oven to the lower third and preheat the oven to 300°F. Line two large baking sheets with parchment paper.

4.Remove one cylinder of dough at a time from the refrigerator. Using a sharp knife, cut slices, on an exaggerated diagonal, ¼-inch thick and space them about ½ inch apart on the baking sheets.

5.Decoration: Sprinkle the sugar over the cookies lightly and evenly. Bake, one sheet at a time, for 12 to 15 minutes, or until the cookies are no longer shiny and feel firm (lightly touch a few). Do not allow the cookies to color. Using a metal spatula, transfer the cookies to a wire rack to cool.

6.Store in an airtight container at room temperature for up to a week.