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SUGAR & STILETTOS RECIPES
Nanci Christopher
February 15, 2011
 BUTTERY SHORTBREAD
From SARABETH’S BAKERY
- from my hands to yours -
by Sarabeth Levine
Ingredients:
16 tablespoons (2 sticks) unsalted butter, at room temperature, cut into ½ inch squares
½ cup superfine sugar
½ teaspoon pure vanilla extract
Grated zest of ½ lemon
2 cups unbleached all-purpose flour
1/8 teaspoon fine sea salt
½ cup granulated sugar, for sprinkling
MAKES 24 COOKIES
POSITION RACKS in the center and top third of the oven and PREHEAT to 350F degrees. Line two half-sheets pans with parchment paper.
BEAT the butter in t he bowl of a heavy-duty stand mixer fitted with the paddle attachment on medium-high speed until the butter is smooth, about 1 minute. Gradually ADD the superfine sugar, then the vanilla and lemon zest, mixing until light in color and texture, about 3 minutes. REDUCE the mixer speed to low. In thirds, add the flour and salt. MIX, scraping down the sides of the bowl to be sure the dough is well  combined, until the dough cleans the sides of the bowl.
PLACE THE DOUGH on a lightly floured work surface and knead briefly until smooth. Dust the work surface and the top of the dough with flour, and roll out the dough into
a ¼ inch thick rectangle. Using a 2 ½ inch round fluted cookie cutter, cut out the cookies, and place them 1 inch apart on the half-sheet pans. Gather up the scraps, roll out, and cut more cookies until all of the dough has been used. Refrigerate the cookies until chilled, about 30 minutes.
BAKE, switching the position of the pans from top to bottom and front to back halfway through baking, until the edges are very lightly browned, about 15 minutes. Remove from t he oven and immediately sprinkle the cookies lightly with the granulated sugar (the sugar will not stick if the cookies aren’t hot). COOL completely on the pans.
THE COOKIES CAN BE STORED in an airtight container at room temperature for 5 days.
| ***I loved these cookies even before Sarabeth Levine and I became BFFs! We later bonded when I called asking her to autograph and donate some copies of her amazing book, “SARABETH’S KITCHEN – from my hands to yours” for the SUGAR & STILETTOS Bake Sale Extravaganza for Charity. She didn’t hesitate for one second ultimately sending me six (6) books to sell or raffle off. If I didn’t think she was a goddess before (and I already did!) I certainly feel that way now. Anyway, the batter for these lovelies is unbelievably smooth and silky, the cookies are beautiful and elegant in a simple yet sexy French kind of way and the taste is so buttery delicious that you won’t be able to eat just one. They are absolute perfection bar none and are now my go to shortbread cookie. (Note: Sarabeth gave me a hint for an alternative as well. Substitute a ½ cup of ground nuts – pecans, almonds, walnuts - your choice) for the lemon zest for another kind of wonderful. I also tried the same substitution with cocoa nibs, which worked very well too.) ENJOY with a cup of tea or coffee or all by themselves for a little slice of paradise in the middle of your day! |
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