My most awesome friend Ariana is taking me down to San Diego tomorrow to see The Offspring (which I am SO excited for!), so I made these most awesome shortbread to munch on during the drive down.
The Essential Shortbread
The King Arthur Flour Cookie Companion
1 cup (2 sticks, 8 ounces) unsalted butter
1 teaspoon salt
3/4 cup (5 1/4 ounces) sugar
1 teaspoon vanilla extract (optional)
2 1/3 cups (10 ounces) unbleached all-purpose flour
Preheat the oven to 300 F. Lightly grease two 9-inch round cake pans.
In a medium-sized bowl, cream together the butter, salt, sugar, and vanilla, then beat in the flour. The dough will be stiff. Divide the dough in half (each half will weigh about 12 ounces), and press it into the prepared pans, smoothing the surface with your fingers or the bottom of a flat-bottomed measuring cup. Prick the dough with a fork in an attractive pattern.
Bake the shortbread for 35 to 40 minutes, until it’s golden brown around the edges. Remove it from the oven and loosen the edges with a heat-resistant plastic knife or table knife. Wait 5 minutes, then carefully turn the shortbread out onto a clean surface, all in one piece.
Using a pizza wheel, baker’s bench, or sharp knife, cut each round into 12 wedges. (Do this while the shortbread is still warm; if you wait until it’s cool it won’t cut easily.) Transfer the wedges to a rack to cool.
2 dozen shortbread wedges