The tender and crumbly straw color biscuit, known as shortbread, is a staple in my house, making an appearance in some form, whenever I bake. Originating in Scotland, this classic recipe consists of sugar, butter and flour mixed together and placed into a round mold. The classic version does not contain any variation such as the addition of extracts, chocolate, nuts, fruits or citrus zest. Although I love the tradition of making shortbread in a mold, I usually chill the dough overnight and then roll it to 1/4″ thick and cut it into biscuit-sized rounds, which I bake for about 12 minutes on parchment.
Traditional Shortbread Cookies
Makes one mold or about 1 1/2-2 dozen cookies
1 stick unsalted butter
1/4 cup light brown sugar
1 cups sifted all-purpose flour
Superfine sugar, for dusting
Preheat oven to 350F.
In mixer, combine butter and sugar. Gradually add flour until blended. Press into the shortbread mold.
Bake in oven until golden, approximately 25 minutes. Cool for 10 minutes. Loosen edges with a knife and gently turn cookie out. Sprinkle warm cookie with superfine sugar and cut into wedges.
Alternative preparation: chill the dough overnight and then roll it to 1/4″ thick and cut it into 1″ biscuit-sized rounds. Place on parchment-line cookie sheet. Sprinkle with sugar or jimmies or just leave plain. Bake at 350F for about 12 minutes until edges are golden brown. Remove to rack to cool.