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Classic Shortbread

There are many recipes for classic shortbread. This is my favorite and happily, it is the simplest. Variations are always an option (adding extracts or chocolate chips, etc.). These were tested with cornstarch, rice flour and confectioners’ sugar as well as various methods. In the end, granulated sugar  (versus confectioners' sugar) was my preference. The results made that an easy bet. I make Hannukah shapes out of this same dough. One day, I hope to get one of those clay shortbread molds to make one large, break-apart shortbread cookie - you know, the ones that have thistles and heather and such? But for now, a fork for pricking the dough, and a knife to cut the cookies, is all I (and you) need. 

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www.BetterBaking.com

Est. 1997

 

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