Saturday, January 7, 2012
Recipe from the book: BAKING by James Peterson with some tweaking.(*)
Makes 35 cookies
1 3/4 C flour
1 t salt
1 C butter, cut into 1/2 inch slices
3/4 C granulated sugar
1/4 C turbinado or granulated sugar (optional) i used light brown sugar instead. *
*zest of 2 lemons
In a bowl, whisk together the flour and salt. Combine the butter and granulated sugar in the bowl of a stand mixer and cream the butter using the paddle attachment blade on medium to high speed for about 1 minute, or until fluffy.
Turn off the mixer, add the flour mixture and zest, turn the mixer on at low speed. Gradually increase the speed to medium and beat for about 1 minute, or until the dough clumps together.
Transfer the dough to a parchment paper that will just fit into a sheet pan. Use rolling pin and your fingers to press the dough into a 9 by 12 inch rectangle about 1/3 inch thick. Sprinkle evenly with the turbinado sugar (brown sugar), if using. Refrigerate for at least 30 minutes.
*The book didn't suggest to use cookie cutters but i did. Cut the dough right before putting them into the oven.
Preheat the oven to 375 degrees F. Bake for about 15 minutes or until golden brown on top. Slice the rectangle, while still hot, into 1- inch wide strips. Cut across the strips by making four slices, 2 1/4 inches apart, at about a 30 degree angle with the 1 inch strips, to form diamonds. Let cool completely on the parchment paper before serving.
Store tightly sealed in an airtight container for up to 1 week.
"Shortbread dough is similar to extra buttery sweet pastry dough but contains no liquid. These cookies are quite salty - a delicious juxtaposition with their sweetness-but if you don't want the salt, cut it in half"- JAMES PETERSON.
I like salty and sweet combination so i didn't reduce the salt content but go ahead if you think there is too much salt...but believe you me... it's just perfect and w/ a hint of the lemon...this recipe is definitely a keeper!!!