This method of mixing will yield a nice light, melt in your mouth, crumbly shortbread. I followed this recipe but used an exact 4/2/1 ratio: 4C FLOUR, 2C COLD BUTTER (salted), 1C BROWN SUGAR (plus 1tsp VANILLA). Butter MUST be right out of frig! I used my KitchenAid mixer but any mixer will do. Cut BUTTER in pats (approx 1Tbl ea) right into mixing bowl. ADD SUGAR & mix till the mixture becomes light in color- this will take several minutes - scraping bowl as needed. (As long as you start with COLD butter -not frozen- it'll become light in color, due to the addition of air, instead of melting. When baked, the air will help keep the cookies light, without losing any of the flavor, & melt in your mouth.) ADD VANILLA & mix in the FLOUR 1C @ a time, mixing well after each addition. After the final cup flour, mix about another minute. Place dough onto floured surface & form into a log (approx 18" long-by-2"tall-by-3"wide). It doesn't have to be exact. You get the idea. Wrap in saran wrap or waxed paper. Refrigerate for 1 hour or more. Cut into 1/2" wide slices. Do NOT prick with a fork. (I dipped the tops of mine in caster sugar prior to baking.) Bake in the center of the oven (not in the bottom) as recipe says (@ 325 for approx 20 mins) until cookies are no longer glossy looking & the tips of the edges are browning. (You don't want the whole edge browned.) Let sit until completely cooled. They'll break apart if you try to move them before they're cooled.
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