Since I was a kid, I’ve loved shortbread cookies. I think I first had them in those tins you get around the holidays. Walkers makes a pretty good shortbread cookie, but they’re not quite the same as the kind I like to make at home.
When I first moved to the Seattle area, I got a job working at Williams-Sonoma. I learned a lot about kitchen gadgets and tools and was lucky enough to try many of the specialty foods that Williams-Sonoma carries. My favorite was a cookie mix for Shortbread cookies. I couldn’t get enough of these cookies and was devastated when the line was discontinued. I stocked up on several bags of this special cookie mix and kept them around long after the “best buy” date so that I could continue to enjoy them for as long as possible. Eventually I used my last bag of mix (Don’t worry, they were still good even after their prime.) and knew I had to find some way to replicate these delicious cookies. After a long search, I adapted a recipe from Martha Stewart’s Baking Handbook which closely resembles the mix from Williams-Sonoma. I am happy with the lovely dense texture and buttery flavor and I hope that you will like them, too!
For an extra treat, you can dip these cookies in melted chocolate. You could also sprinkle a little cinnamon in with the sugar or add a little cardamom to the dough for a more exotic flavor. I encourage you to experiment! Stay tuned for a post on my favorite chocolate shortbread recipe, soon to come!
Shortbread Fingers
Ingredients
- 3 sticks 1 1/2 cups unsalted butter, room temperature, plus more for pan
- 3/4 cup plus 2 Tbsp powdered sugar
- 2 1/2 cups all-purpose flour
- 1/4 tsp salt
- granulated sugar for sprinkling
Instructions
- Preheat oven to 325 degrees. Butter a 12 x 8 inch baking dish and line with parchment paper.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter on medium speed for 3-4 minutes. Scrape down the sides of the bowl, and add powered sugar. Mix on low speed until combined and then increase speed to medium for about 2 minutes, until light and fluffy. Scape down sides again, then slowly add flour and salt, and beat on low speed until just combined (scrape sides of bowl as needed).
- Transfer dough into prepared baking dish and spread evenly with a spatula. Chill in refrigerator for about 30 minutes or until firm.
- Prick dough all over with a fork (you don’t need to go all the way through). Bake for 40-45 minutes or until light golden brown. Immediately sprinkle dough with granulated sugar. While still hot, cut dough into 4 x 1 inch “fingers” and allow to cool in the pan. Store in an air-tight container
Notes
