I’ve made the same shortbread recipe for years. Ina Garten stands by Eli Zabar’s shortbread recipe and I’ve done the same. What’s good enough for Ina…! In fact, there are several variations on that theme right on this blog–think chocolate dipped and salted fluted rounds, sugar-sprinkled hearts, lemon-scented fluted cookies, and even a savory appetizer version. I have, however, heard from a follower that the dough is a perfect pain to keep together and roll; I partly agree. It is sometimes, though not always, difficult–you must pay strict attention and keep patching and rolling– but the result always seemed to be worth it. Facing the need for a couple hundred shortbread cookies for my friend Lynne Stefonik’s mom, Marge Murray’s funeral, I decided to compare Ina’s/Eli’s basic to other shortbreads just to see what I could see. One that appeared promising was SCOTCH SHORTBREAD from THE FANNY FARMER BAKING BOOK by Marion Cunningham, a book I trust implicitly. The two recipes were similar in scope, the big difference being the use of powdered sugar rather than granulated. Any Scot baker worth her salt knows shortbread is made with granulated sugar–though some also have cornstarch, which is an ingredient of powdered sugar, after all– but I decided to give these a try, given my need for ease and speed. What a bake! This dough goes together, rolls, cuts, and bakes like the perennial dream cookie. The recipe is so simple I had it memorized by the second or third batch. My only change was to move from vanilla extract to almond extract, which is just enough to give them a tasty boost to my mind. I also fleshed out the directions a little. Thanks, Marion. Once again!
EQUIPMENT I LIKE FOR COOKIES:
I’m very fond of French-style rolling pins, which are made from one solid piece of wood and have no handles like their American counterparts. They are longer, smoother, thinner, and are tapered — that makes them easier to use, in my opinion. Most of these pins are not expensive and should be available at your local kitchen shop. If not, try this one out, which is actually made in the USA.
Fluted cookie cutters are among my favorite baking tools and I often use them for biscuits, too, or occasionally even for scones. Mine came in a set similar to these, made by HULISEN.
A bench scraper is an invaluable tool while baking and cooking. It’s the ultimate cleanup tool for your board or counter after rolling out dough and it can be used in place of a knife for dividing dough or cutting shallow cakes. Occasionally it makes a good kneading tool. When rolling up pie dough, I use it to slip under the dough when a bit of dough has stuck to the board. Mine is often out while I’m cooking as I use it for a sweeper to get vegetables or cut meat into a pot rather than use my chef’s knife or hands. Choose a dishwasher safe model.
I can hardly bake cookies without a couple of the small, lightweight stainless steel cookie spatulas — both for moving unbaked cookies onto cookie sheets and for moving baked cookies off sheets and onto racks. The sound made by this movement is a delightful musical ting, ting, ting! The spatula above is one is made by Norpro. If you see these somewhere, grab a couple; they’re not always in stock. You’ll be addicted.
GET A COOL SERVING PLATTER AND USE BUFFET NAME CARDS, IF NEEDED: My good friend, Patti White and I often collaborate for events — or I help her, is a better way to put it. While Patti planned and executed the coffee and punch reception for this morning funeral, I just baked and cooked a little. I’m more of a developer, teacher-writer, worker bee but thank goodness Patti is the creative brain in our collaborations. Instead of just throwing my sweet almond shortbreads in a brown basket on the table, she put them in neat, accessible rows on pretty, narrow, white platters with a little name card –helpful for guests. Labeling food takes the ?? out of the buffet line (“Wonder what that is??) and hastens its flow; it’s often necessary in case of allergies or food preferences. This is sometimes true even for a small spread as in, “Which is the decaf coffee?”
Invest in cooling racks at the first opportunity if you’re a newbie baker. You’ll need a few; buy them one or two at a time as you find them on sale. (Until then, use sheets of waxed paper.) They come in a variety of shapes, sizes, and style including stackable versions, which aren’t for me but might be for you. Once the cookies are on your racks, it’ll soon be time to try them and I think you’ll be more than pleased.
Mary Queen of Scots’ cravings for shortbread skyrocketed it to fame. She asked private chefs to create ‘petticoat shortbread’ shapes based on the petticoats she wore during the 16h century. And thanks to her, this shape remains a big favourite now. During her reign (1542 – 1567), a bite was reserved only for the elite. Munched on by nobles and royals, and saved for special occasions like weddings, Christmas and New Year for the less rich. Today, shortbread reigns supreme in Scotland – affordable for all. ~trafalgar.com
While these aren’t the fanciest cookies on God’s green earth, shortbread has kept its spot in the popularity lineup for 10 centuries because of its simplicity (anyone can bake it) and habit-forming flavors. As my friend Jacque says, “Butter! Sugar! What’s not to like?!”
Almond Shortbread
Ingredients
- 2 sticks (8 oz/113 grams) salted butter, softened
- 2/3 cup (75 grams) powdered sugar
- 1 ½ teaspoons almond extract
- 2 cups (240 grams) unbleached, all-purpose flour
- 1/4 teaspoon kosher salt (I use Morton's)
Instructions
- PREHEAT OVEN TO 350 F. Place rack at center.
- BEAT THE SOFTENED BUTTER until smooth. Add the powdered sugar and almond extract and beat again until well-mixed.
- ADD THE FLOUR AND SALT and beat until just combined.
- TURN OUT ONTO A LIGHTLY FLOURED COUNTER and, using a rolling pin, roll ¼-inch thick. Using a 1 ¾-inch (or 2-inch) fluted, floured cookie cutter, cut into 36-40 cookies. TIP: Add a little extra flour on the counter to dip the cookie cutters in every 2 cookies or so to prevent the dough from sticking in the cutters.
- USING A THIN SPATULA, CAREFULLY PLACE COOKIES on an ungreased cookie sheet 1-inch part. Prick each cookie twice at the center with a fork to create an X or a cross to insure even baking. Bake one sheet at a time in the center of the oven rack for about 12 minutes or until just turning golden at edges, turning sheets around midway through baking. The cookies should not brown but, if they do, they're still perfectly good to eat! Remove from cookie sheet to cool on racks or on sheets of waxed paper. Store in tightly covered containers for up to 2 weeks at room temperature or freeze for up to six months.
Notes
What else did we make for the funeral? Patti made tortellini-tomato-basil skewers; blackberry and mozzarella skewers; fresh veggies and homemade hummus; blueberry lemon cake, and more– she even bought tiny white powdered sugar donuts for the kids. There was a sparkling non-alcoholic fruit punch and coffee to drink. We had a team of six to set up, serve, and clean up over a four-hour period. Patti and I worked together on the little apple tarts you see below. I made the apple filling (nearly 10 pounds of apples) and chilled it ahead of time. She baked the gluten-free tart shells. We filled them and added a little dollop of whipped cream just before serving. Teams, they’re a good thing. The love that goes in, that’s even better.
There was enough apple filling leftover with which to later make a full-sized apple pie:
IF YOU LIKED THIS, YOU MIGHT ALSO LIKE MY:
LIFE GOES ON:
Regular readers may remember husband and best sous Dave and I are longtime Friday Night Date Night folk–always at home. No phone, no tv, no watches. Lit candles and music. It’s usually my job to cook and Dave’s job to light candles, start music, and so on. Last week, I happened upon a Kung Pao Tofu recipe by Ham El-Waylly in the NEW YORK TIMES. I hadn’t any tofu but had boneless chicken breast on hand, which is a fine substitute. Since this is just up Dave’s alley taste wise, I handed the recipe to him — several days ahead as we can’t do these things last minute — to see if he might like to cook. He was happy to take the job on….
…and we were both thrilled with the results. The recipe is pretty spicy since it calls for both dried chilies and Sichuan peppercorns. He cut down on them both, particularly using only 1/4 of the recommended amount of peppercorns–which were fairly expensive, he said. I looked it up and it’s about five bucks for .2 ounces. Definitely more than most spices, I’d say, though none are cheap. (For example, store brand whole allspice is $4.99 for 1.62 oz.) We like just a little spicy and not much more. I think this will be on the regular rotation from now on! Or I at least have to find another use for the Sichuan peppercorns, which provide a muted, tingly floral heat.
As summer comes into full being, get up early to bake. It’s worth it. No sense in heating up the house, is there? Thanks for being in my already warm kitchen with me. You make a difference in my life, as always.
As I type, my dear friend Kathy Beck — who fell April 22, hitting her head and never really recovering–is actively dying in hospice. My heart beats with love for her; she’ll always be a part of my being because I learned so very much from her. After Kathy’s first surgery for a brain bleed, she went home. Dave and I cooked a simple meal of chicken-wild rice soup, homemade bread, and cookies for her and husband Ron. We took it over, staying only 20 minutes or so. Kathy was recovering, looked beautiful in her cute babushka, was totally herself, and we had a lovely visit. I rubbed her feet, told her I loved her, and she assured me she’d see me the following week. It wasn’t to be. While I could visit her in hospice, I’ve decided to keep the last memory I have as the final one. Hold your friends and loved ones closely, dear ones and…
Bake on, friends…bake on,
Alyce