My mom loved shortbread. She told me that when she was younger she made a huge batch of shortbread, but couldn’t wait for it to bake in the oven.
She ate all of it.
Cold dough and all.
And she loved it.
Then she threw it all up.
Shockingly, that didn’t stop her from loving shortbread the most out of all the vertically challenged cookies.
For a limited list of ingredients, this shortbread sure created a mess. (I, of course, had NOTHING to do with it.) But cookies are worth it, right? Make sure that all of your ingredients are at room temperature. It is going to make the dough come together much easier than if you pulled the flour out of the freezer and the butter out of the fridge.
Throw ONE POUND of butter into the bowl. Don’tcha just love throwing ONE POUND of butter anywhere?! Pour in the sugar and cream them together. Now, listen here. I think that the original recipe shorted us on sugar. I adjusted the recipe a bit to add a smidge more sugar and a bit less flour. I also added some salt to the mix, because salt brings out the flavor of the sweet and the butter.
Now start adding the flour.
I had to keep track of all the cups of flour so I didn’t lose count. (Side note: I have these mirrored sliding doors on the closet across from my kitchen. If you take a white board marker, you can write on the mirrors and erase with a paper towel! I keep track of my measurements for my recipes there. I also write my grocery list, reminders to pay my rent, and keep a leftover drawing of a rocket courtesy of my artistic nephew, Levi.)
I added the flour and ended up dumping the whole mess on my counter top and working it all together with my hands. The heat from my hands actually helped the dough come together. This recipe makes SO much dough. Instead of making several little cookies, I decided to make giant rounds and cut up into cute little wedges. I just saved you about a bajillion minutes. You’re welcome.
Pulling out my handy dandy rolling pin, I pounded down one of the balls of dough. I kept working the edges together and rolling the dough into a round and working the edges together and rolling the dough down.
Once the round was about 1/4-1/2 thick, I fluted the edges. Or for all us less-fancy people, I pinched the edges all the way around. Then I took a fork and traced the wedge pieces across the round that I would later follow when cutting up the cookies.
I used a spatula to help place each round on a cookie sheet lined with a Silpat liner.
Place them in a 375 degree oven for 25-30 minutes, until they are a light brown. Take them out and let cool completely.
Eat them all. Dip them in chocolate, coffee, or liquor. Eat more.
Don’t throw up.
- 2 lb. flour (7 cups)
- 1 lb. butter (4 sticks)
- 1/2 lb. sugar (1 1/2 cups)
- 1/4 tsp. salt
- All ingredients should be at room temperature.
- Cream butter and sugar.
- Add flour (this can be done with hands).
- Cream until all goes together. Add salt.
- Make into three separate balls.
- Work dough until warmth of hands help bind the ingredients.
- Press ball flat on board to create a round of shortbread.
- Flute around edge.
- Prick top with fork.
- Place on cookie sheet.
- Bake in moderate oven (375 degrees) about 25 to 30 minutes until light brown.
- Makes 2-3 dozen pieces.