Friday, April 1, 2016

Simple Shortbread Cookies

Simple Shortbread Cookies

This here is me itching my scratch for Lorna Doone shortbread cookies. I haven't had Lorna Doones in years, and something in me just refuses to buy cookies in the store. Other things, I'm fine with purchasing pre-made, but cookies I am not. 
I looked up copy-cat recipes and also the actual Nabisco Lorna Doone recipe, and this is what I came up with. They're not as thick as I remember Lorna Doones to be, and I think they are slightly less dense, but they are just what I was craving: crisp, buttery, well-browned, and only slightly sweet. 
These spread more than I'd anticipated, but the flavor makes up for their relative flatness. Maybe if I make them again I'll try something different to avoid the spread, but for now, I am satisfied. This recipe is definitely a keeper for me.

Simple Shortbread Cookies
     --adapted from Simple Family Finance

  • 2 cups King Arthur Unbleached All Purpose flour
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup butter, cold and cut into 1/4 to 1/2 inch chunks
  • 1 tablespoon heavy cream (if dough isn't coming together)
  • about 2 tablespoons flour + 2 tablespoons sugar mixed together for dusting
  • Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper
  • In the bowl of a stand mixer fitted with a paddle attachment, place the flour, sugar, salt, and soda. Turn mixer on low to mix the dry ingredients. 
  • Add the butter and  mix on low speed. Dough will look dry and sandy for a while. If it does not come together into a cohesive mass within about 1 minute, add the heavy cream and continue to mix on low until it forms a dough.
  • Dust a clean work surface with half the sugar and flour mixture. Turn dough out onto work surface and flatten roughly into a rectangle shape. Sprinkle with more flour/sugar mixture. Roll dough to about 1/4 inch thickness, trying to maintain a rectangular shape as much as possible. 
  • Cut with a pizza or fluted rotary cutter into about 1 1/2 inch square pieces. You'll have scraps left at the end
  • Place on prepared baking sheet about 1 1/2 to 2 inches apart. 
  • Bake at 350 degrees for 12-14 minutes, or until browned on the edges.
  • Allow to cool on baking sheet about 5 minutes before removing to a cooling rack to cool completely.
  • Store in an airtight container.
Makes about 6 dozen cookies

I cut them this size at first and decided they were too big.

The little scraps make tasty bite-size cookies.

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