Today’s recipe is inspired by our feature cozy mystery. It’s the Perfect recipe for afternoon tea with friends and a good book discussion. https://lisaevrydayread.wordpress.com/2021/04/07/deadhead-and-buried/
Why do they call it shortbread?
Shortbread is so named because of its crumbly texture (from an old meaning of the word “short”, as opposed to “long”, or stretchy). The cause of this texture is its high fat content, provided by the butter. … The related word “shortening” refers to any fat that may be added to produce a “short” (crumbly) texture.
- cup 8 oz. butter (room temperature)
- 1/2 cup (2oz/60g)) powdered sugar (sifted)
- 2 cups (10oz/300g)) all purpose flour
- Preheat your oven to 350°F (180°C) and line a baking tray with parchment paper.
- In a large bowl cream together the soft butter and sugar with an electric mixer until light inf fluffy.
- Add in the flour and mix until the dough just comes together.
- Turn the dough out onto a counter dusted with powdered sugar and gently roll the dough into a long two-by-two-inch log.
- Wrap the log of cookie dough in plastic wrap and allow it to firm up in the fridge for 30 minutes.
- Once the dough is firm slice the cookies into 3/4 inch thick rounds. Place each round on your baking tray and bake for 16-18 minutes or until just golden.
- Allow cooling slightly before transferring to a cooling rack. Once cool the cookies can be stored in an air-tight container for up to 3 days.
Lisa Kitchen tips :
Why do you chill shortbread before baking?
A short stay in the fridge will firm up the cookies and solidify the butter. This will help keep them from spreading too much. Also, it helps concentrate those flavors for your best ever shortbread.