How to Make Shortbread Cookies

These shortbread cookies don't have any butter in them - kidding! Actually they're mostly butter, but that's what makes them so good. They taste buttery and are not especially sweet. This recipe makes about two dozen cookies.

Difficulty:

Moderately Easy

Instructions

Things You'll Need

• 1/2 tsp. salt
• 1 1/2 tbsp. sugar
• 3/4 c. unsalted butter
• 1/4 cup confectioners' sugar
• 3/4 c. all-purpose flour
• 3/4 c. cake flour
• Groceries
• Chef's Knives
• Baking Sheets
• Mixing Bowls
• Wire Whisks
• Baking sheets
• Mixing bowls

1. Heat oven to 300 degrees F.

2. Beat the butter, sugars and salt together until very fluffy.

3. Stir in the flours; the dough will become very stiff and difficult to work. If the dough does not hold together, add a little milk until it does.

4. Shape into a log about 2 inches in diameter and cut into rounds 1/3-inch thick.

5. Place cookies on a baking sheet and bake for about 30 minutes, or until golden brown.

Tips & Warnings

• It may be easier to wrap and chill the log before cutting.

• Here's a strange addition, used in many commercial shortbreads: remove 1/3 of the all-purpose flour, and substitute an equal amount of rice flour. Why? Shortbread is supposed to be crumbly, and all-purpose flour contains lots of gluten, which gives structure to breads and pastries. Rice flour has no gluten at all, and will result in an extra-crumbly cookie.