I've made Shortbread every year since I was in college! Here it is: FOOLPROOF Shortbread!
1 lb (4 sticks) unsalted butter, softened
1 c. sugar
3 c. flour
1 c. Asian Rice Flour (find it in most grocery stores in Asian section in a box)
Beat together butter and sugar for 3 minutes.
Stir together the 2 flours in another bowl, and add to butter mixture a third at a time.
Beat well. Press dough into a jelly roll pan with your hands.
Smooth out dough with a spatula.
Using a fork, make lines down the pan. Then go the other direction.
Prick with a fork all over the pan. Bake at 350 for 25-30 minutes. After 10 minutes, cut into squares, then finish cooling in pan. May be frozen for months!
They are great just the way they are...
OR they are wonderful spread with lemon curd, then sprinkled with coconut and sliced almonds! (Cool cookies completely before topping with lemon curd and cutting into squares. They are harder to cut than plain ones, but worth it)
Brad's Favorite: Dipped in melted chocolate and sprinkled with toffee chips!
Comments (10)
Mmmm, always brings back memories of Herogian! I'm getting ready to make some too for our staff along with your cashew/brittle ones. Do you use regular sugar in your shortbread? I like your fork pattern too. What did you use? Mine always gets so crumbly. I've really enjoyed all your cooking articles!!
Posted by Tilly | December 13, 2010 10:39 AM
Posted on December 13, 2010 10:39
I use regular sugar, and unsalted butter. I think the trick is the rice flour. Don't bake them too long. When just the edges are SLIGHTLY golden, they are done. I like the top to still be white. I take the butter out the night before and put it in the mixer bowl so it is REALLY soft.
Posted by Palma | December 13, 2010 10:56 AM
Posted on December 13, 2010 10:56
Never in this lifetime could I make even one cookie that remotely resembled any of yours.They all are so pretty to look at! And I would die for one of the shortbread dipped in chocolate/toffee!OMG!! Im happy to see you using the Italian Poinsettia plate from Lucca I gave you years ago,I'm using mine also! :>).One for me one for you..LOL
Posted by Ida | December 14, 2010 2:19 PM
Posted on December 14, 2010 14:19
I LOOOOVE Shortbread! Thank you for this recipe. MMMMmmmmmm I'm going to make them. This is so dangerous. I know they are going to be great. I made your "Best Cookie Recipe" and they were wonderful!
Posted by Barb Cabot | December 14, 2010 5:53 PM
Posted on December 14, 2010 17:53
I'm taking shortbread and butterscotch-toffee bars to our staff this morning! I still want to know how you use the fork on the shortbread. I end up with little crumbs and yours look so smooth.
Posted by Tilly | December 15, 2010 6:34 AM
Posted on December 15, 2010 06:34
Tilly,
Smooth the dough, the use fork right side up (like you would eat), and press down as you "draw" with it. No crumbs!
Posted by Palma | December 15, 2010 12:28 PM
Posted on December 15, 2010 12:28
I've just made the shortbread; I added lemon zest before I baked it.
It's very delicious; and usually I'm hopeless at any kind of baking; so thanks, Palma!!!!
(And Merry Christmas to you and Brad!)
Posted by Shelagh (SJ) | December 15, 2010 10:54 PM
Posted on December 15, 2010 22:54
Thanks, P. I'm making this over the weekend for my Hawaiian counterpart - who loves/craves shortbread....I'll be earning gold stars and more this weekend - mahalo!
Posted by menehune | December 16, 2010 6:20 AM
Posted on December 16, 2010 06:20
are these baking times correct for this shortbread? i took it out 20min (rec. time was 25-30min) and the top got very golden. next time i think i will try to bake it for only 15min like another shortbread recipe i have
Posted by Gerardina | December 18, 2010 9:48 PM
Posted on December 18, 2010 21:48
Gerardina,
I just made another batch tonight, and it was beautifully white at 25 min.! I guess every oven is different. Did you use unsalted or regular butter? That might make a difference too.
Posted by Palma | December 18, 2010 10:31 PM
Posted on December 18, 2010 22:31