Shortbread cookies

(WTNH) - David Leite shows Teresa how to make shortbread cookies.

Holiday Shortbread Cookies

Makes 16 finger-sized cookies

 

1 1/2 cups all-purpose flour

3/4 teaspoon kosher salt

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature

1/2 to 3/4 cup confectioners sugar, depending on your taste

1/4 teaspoon pure vanilla extract

 

For decoration, optional

Good quality white chocolate, melted

Good-quality bittersweet chocolate, melted

Colored decorating sugars

Finely chopped toasted nuts, such as pecans, almonds, walnuts, pistachios

 

1. Position a rack in the middle of the oven and heat the oven to 300 degrees.

 

2. Line an 8-by-8-inch straight-sided baking pan with parchment paper or foil, making sure to leave some over hang on each side for easy removal of the shortbread cookies. Set aside.

 

2. Whisk the flour and salt together in a medium bowl. Set aside.

 

3. Dump the butter into a bowl of a stand mixer and beat on medium-high until fluffy, about 3 minutes. Scrape down the sides with a rubber spatula. Sprinkle in the sugar continue beating until smooth and light, about 3 minutes. Scrape down the sides with a spatula again. Dribble in the vanilla and mix until combined.

 

4. Add the flour-salt mixture to the bowl and mix on low until just combined.

 

4. Pat the dough into the prepared pan until flat and even. Refrigerate the pan for 10 minutes to make it easier to cut the dough.

 

5. Remove the pan from the fridge, and using a knife or bench scraper, cut 8 1-inch strips, turn the pan 90-degrees and cut the strips in half, yielding 16 1-by-4-inch cookies.

 

6. Using a skewer, poke a line of several holes in each cookie. Bake the shortbread until golden brown and firm, about 1 hour.

 

6. Transfer the pan to a rack, and immediately recut the cookies and, if needed, Let the shortbread cool completely in the pan.

 

7. Eat plain, or dip one end of each cookie in melted chocolate and decorate with colored sugars or chopped nuts.