A simple and enjoyable cookie with a wonderfully fine texture and a slightly sweet, buttery flavor. More of a butter cookie than a shortbread, in my opinion, because the texture isn't at all coarse like traditional shortbread, and they're not quite as full-flavored. Regarding the ingredients and process behind these, I liked them more with an additional 1/4 cup of confectioner's sugar. Powdered sugar is more voluminous than granulated sugar, and 3/4 cup powdered is equivalent to 1/2 cup granulated by weight. I also found that the texture is best when the butter is whipped until nearly white and when the dough is beaten for at least 4 minutes--tough work with a hand mixer, but worth it. Additionally, if one desires to make the dough ahead, it is better to pipe or shape the dough on a cookie sheet and then refrigerate, rather than refrigerating the dough before shaping. The texture of the cookies was a bit heavier when the dough was refrigerated and then shaped and baked.
These cookies are decent plain, and probably make a nice companion for hot coffee or tea, but they are a touch plain. I made my second batch more interesting. I drizzled some with dark chocolate and dressed others with melted vanilla chips and jimmies, which created a cookie reminiscent of classic circus animal cookies. Overall, enjoyable cookies, a little forgettable on their own, but quite good with a bit of accessorizing.
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A simple and enjoyable cookie with a wonderfully fine texture and a slightly sweet, buttery...