Carrie Brown, John Werner, and Michael McLaughlin's The Jimtown
Store Cookbook, Harper Collins, 2002
Adapted by StarChefs
friend Bonnie Z bakes, when she can find time, and shared this perfected
recipe with us. Its simple, pure, and perfect crisp and toothsome.
Because it has so much to do with the flavor and texture of the
finished shortbread, this is a good place to splurge on a low moisture
imported European butter (like Plugra), sold in specialty shops.
cups unbleached all-purpose flour
pound (2 sticks) unsalted butter, cut into chunks, at room temperature
cup sugar, plus sugar for sprinkling
a rack in the middle of the oven and preheat to 300†F.
a food processor, combine flour, butter, 1/2 cup of the sugar, and
a pinch of salt. Mix until the flour is moistened and the dough
just comes together; do not overprocess. Turn the dough out onto
a work surface. Gather and press it into a ball and divide it in
each half of dough on the bottom of an inverted 9-inch cake tin.*
Roll or pat the dough balls out into 8 1/2-inch rounds. Smooth the
edges with your fingers, then decoratively crimp the edges or flute
them with the tines of a fork. With a sharp knife, score each dough
round into 8 equal wedges. With the tines of a fork, pierce each
wedge in a decorative pattern. Evenly sprinkle the top of each dough
round with about 2 teaspoons sugar.
until the shortbread is just set and is a light gold, about 30 minutes.
Remove and cut the warm shortbread into wedges with a sharp knife.
Slide the shortbreads off the cake tins onto a rack and cool completely.
Store in an airtight tin at room temperature.
The cake tins help you form the shortbread dough into perfect rounds,
as they expand in baking to the edge of the pans. Using the bottoms,
rather than the insides, of the pans, lets you slide them easily
onto racks to cool. The cookies can also be baked on flat cookie
sheets without sides.