Saturday, December 31, 2011
Simply Perfect: All-Butter Shortbread
4.5 ounces rice flour
15 ounces unbleached all purpose flour
1/2 teaspoon salt
1. Beat butter and brown sugar together on medium-high until very creamy, approximately 3-5 minutes. Add vanilla extra and beat an additional 1-2 minutes, scraping down beater blade and sides of bowl as necessary.
2. Sift together flours and salt. Lower mixer speed to medium-low. Add dry ingredients to butter/sugar mixture one cup at a time until fully incorporated.
3. Turn dough out onto a lightly floured surface and roll into one or more cylinder(s). Place dough cylinder(s) in refrigerator for at least an hour to chill. (Alternatively, you may roll out the dough to 1/2 inch thickness and cut into desired shapes using cookie cutters. I would recommend chilling cut-out shapes prior to baking to minimize spreading/puffiness.)
4. Pre-heat oven to 315 degrees. Cut dough into 1/2 inch slices and place on an ungreased cookie sheet. Bake for 18-25 minutes, or until cookies just begin to slightly brown. Allow cookies to cool before removing from cookie sheet.
(Optional - Melt bittersweet or semi-sweet chocolate in a double boiler or microwave with a touch of vegetable oil. Dip cookies in chocolate, place on parchment paper, and chill until chocolate has firmed up.)