Buttery Shortbread Cookies
By Brud Holland
The ultimate test of butter and flour quality is when you can feature them with as few other ingredients as possible. Shortbread cookies do that mainly because there are only four ingredients: butter, flour, sugar and salt. And the great thing about shortbread cookies is that they’re easy to make and the dry, buttery texture makes them last well.
Makes about 20 cookies
3 sticks butter, cut into tablespoons
3/4 cup sugar
1 teaspoon kosher salt
3 1/2 cups Birkett Mills Bessie Unbleached Pastry Flour
In a stand mixer with the paddle attachment, cream the butter, sugar and salt for about 30 seconds with a paddle. Add the flour and mix for another 30 seconds, just enough to form the dough. Scrape the bowl with a spatula then mix again for 5-10 seconds.
Scoop the dough into heaping tablespoon-sized pieces and roll them into a ball. Roll each cookie in sugar to coat the outside. Place them on a parchment lined baking sheet, press with an oiled, ceramic cookie press or the bottom of a flat glass until 1/4-inch thick and about the size of a silver dollar.
Bake at 325° for 10 minutes. Spin the pans, then bake an additional 8-10 minutes or until golden brown.
Brud Holland is a graduate of the New England Culinary Institute and lives in Watkins Glen with his wife Shari and 3 kids. Having been part of the food and wine scene here in the Finger Lakes for 30+ years, he draws on experiences from a wide variety of culinary escapades that include bakery owner, restaurateur, food product developer, teacher, and genuine promoter of all things grown and made in the Finger Lakes.
Photo by Aran Holland
This recipe is from our dairy-focused Fall 2015 issue, out soon!
