THE ULTIMATE SHORT BREAD COOKIES
Hands-on time: 20 minutes Total time: 1 ¾ hours Makes: 24 cookies
The holidays wouldn’t be complete without sweet, buttery shortbread. We’ve perfected the classic treat in this ultimate version, which has a crispy snap that still melts delicately in your mouth.
1 cup unsalted butter, softened
¾ cup icing sugar
½ tsp vanilla
¼ tsp salt
2 cups all-purpose flour
2 tsp granulated sugar
In stand mixer with paddle attachment, or in bowl using wooden spoon, beat together butter, icing sugar, vanilla and salt until light and fluffy; stir in flour just until combined. Press dough into bottom of parchment paper–lined 9-inch (2.5 L) square cake pan. Using palm of hand, flatten to make smooth even surface. Sprinkle with granulated sugar. Using knife, score surface of dough into 24 rectangles; prick each several times with fork. Refrigerate until firm, about 30 minutes. Bake in 300°F oven until firm and pale golden, about 55 minutes. Let cool for 5 minutes; cut through score lines. Let cool completely in pan. (Make-ahead: Store in airtight container for up to 1 week or freeze for up to 1 month.)
PER COOKIE: about 122 cal, 1 g pro, 8 g total fat (5 g sat. fat), 12 g carb (trace dietary fibre, 4 g sugar), 20 mg chol, 25 mg sodium, 13 mg potassium. % RDI: 4% iron, 7% vit A, 7% folate.