Monday, March 21, 2011

Simple and Delicious Family Cooking: Sweet-Salty Round Shortbread

Hmmm, who ate that missing piece?

Over the weekend I made this delicious round shortbread. Don't worry; it wasn't for mood enhancement purposes; it was because I ran 5 miles on Saturday night and 7-1/2 on Sunday afternoon, and I needed to replenish some calories.

This recipe is based on one by food/parenting writer Catherine Newman, but I changed it a little in creating my version. Easy, simple, buttery, delicious. Especially good after running 12.5 miles in two days.

Sweet-Salty Round Shortbread
16 servings

11 T. softened salted butter (1 stick + 3 T.; make sure it is SALTED butter)
1/2 c. sugar
3/4 to 1 tsp. salt, depending on how salty you like your sweet-salty
1 c. white flour
1/2 c. whole-wheat flour

Preheat the oven to 325 degrees. Spray or oil a 9-inch round glass or similar pie plate.

Cream softened butter and sugar until creamy, about 2 minutes. Add salt and both flours, mix until everything is as incorporated as you can get it; dough will be very crumbly. Press dough firmly into oiled pie plate with your fingers, smoothing the edges and making the shortbread as level as possible. Prick all over with a toothpick or fork. Before you place it in the oven, take a very sharp knife and score the shortbread lightly into 16 skinny wedges.

Place in oven and bake about 50 minutes, until deep golden brown and fragrant. Upon removing from oven, immediately cut your shortbread into the previously scored 16 wedges, but leave in pan until completely cool. (Very important.) Once fully cool, remove slices to an airtight container.

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