Shortbread - Twice Baked
from Alice Medrich
Chewy Etc p 330
Let dough rest in pan at least 2 hrs or overnight;
store & keep in sealed container for weeks
Ingredients
- 11 tbs unsalted butter, melted & still warm
- 1/4 cup plus 1 tbs (2.125 oz) granulated sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 1/2 cups (6.75 oz) unbleached AP flour
- Turbinado, Demerara or granulated sugar for sprinkling
Preparation
Step 1
Line cookie sheet w/parchment
Use 8" square baking pan or 9 1/2" round fluted tart pan w/removable bottom
Line bottom & sides of pan w/foil or grease tart pan
In med bowl combine melted butter w/sugar, vanilla & salt.
Add flour & mix til just incorporated
Pat & spread dough evenly in pan
Let rest at least 2 hrs or overnight
(says no need to refrigerate)
Preheat oven to 300
Bake for 45 mins
Remove pan from oven,leave oven on
Lightly sprinkle surface of the shortbread w/sugar of choice, let cool for 10 mins
Remove shortbread from pan being careful not to break it
Cut into oblong "fingers", wedges or squares
Place pieces slightly apart on parchment lined pan & bake for 15 mins
Cool on rack
Keeps in airtight container for weeks
Opt:
Nutty Shortbread,Bourbon Pecan or Peanut Shortbread, Nutmeg or Cardamom Shortbread, Pecan Penuche Shortbread