Shortbread cookies are simple, rich, and perfect. 🙂 In this version, the cookies are cut into precise rectangles and then dusted with granulated sugar prior to baking. I LOVED the crisp presentation. This recipe is from Bouchon Bakery by Thomas Keller and Sebastien Rouxel. I followed the recipe very precisely, weighing all of the ingredients- with the exception of the sugar dusting. I may have been more generous….
I brought these cookies to celebrate St. Patrick’s Day at a friend’s home. They were a huge hit! I have many requests for another batch. 🙂
- 180 g (6.3 oz) unsalted butter, at room temperature
- 90 g (1/2 cup) granulated sugar
- 2 g (1/2 + 1/8 tsp) Kosher salt
- 1 tsp (5.9 g) vanilla bean paste
- 270 g (1 3/4 cups + 3 T) all-purpose flour
- 2 T (24 g) granulated sugar, for dusting
- Place the butter in the bowl of a stand mixer fitted with the paddle attachment. Turn to medium-low speed and cream until smooth, about 3 minutes.
- Add the 90 grams of granulated sugar and the salt and mix on medium-low speed for about 2 minutes, until fluffy. Scrape down the sides and bottom of the bowl.
- Add the vanilla bean paste and mix on low speed for about 30 seconds to distribute it evenly.
- Add the flour in 2 additions, mixing on low speed for 15 to 30 seconds after each, or until just combined. Scrape the bottom of the bowl to incorporate any flour that may have settled there.
- Mound the dough on the work surface (I put it on plastic wrap as well) and, using the heel of your hand or a pastry scraper, push it together into a 5-inch-square block. Wrap in plastic wrap and refrigerate for at least 2 hours, until firm. (The dough can be refrigerated for up to 2 days or frozen for up to 1 month.)
- Positions the oven racks int he upper and lower thirds of the oven and preheat the oven to 325 degrees (convection). Line 2 sheet pans with Silpats or parchment paper.
- Unwrap the dough and place it between two pieces of parchment paper or plastic wrap. With a rolling pin, pound the top of the dough, working from left to right, to begin to flatten it, then turn the dough 90 degrees and repeat. (This will help prevent the dough from cracking as it is rolled.) Roll out to a 9-inch square. If the dough has softened, slide it (in the plastic wrap or parchment) onto the back of a sheet pan and refrigerate it until it is firm enough to score.
- Using a chef’s knife and a ruler, score the dough horizontally 3 times to mark four 2 1/4-inch-wide strips. Then score it vertically 5 times at 1 1/2-inch intervals (for a total of 24 sections). If the dough is not cool to the touch refrigerate it. Once it is firm, cut through the markings. (The dough can be shaped in advance. I always refrigerate the cut dough at least one hour prior to baking; I think that the cookie shape stays more sharp.)
- Dust the tops of the shortbread with the 24 grams/2 tablespoons of granulated sugar (I didn’t measure!!!) and arrange on the prepared sheet pans, leaving about 3/4-inch between them.
- Bake until pale golden brown, 13 to 15 minutes in a convection oven, 17 to 19 minutes in a standard oven, reversing the positions of the pans halfway through baking.
- Set the pans on a cooling rack and cool 5 to 10 minutes, then transfer the cookies to the rack to cool completely. The shortbread can be stored in a covered container for up to 3 days. (We ate all of ours right away!)
One Year Ago:
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Such beautifully crafted cookies! I know these are good–anything related to Bouchon Bakery is good!
Thank you! The Bouchon Bakery cookbook is so beautiful!! Everything I’ve tried so far is wonderful too 🙂
These cookies look delicious!
Thank you! I LOVE shortbread 🙂
Me too! I can just eat it all day 🙂
Josette, your cookies are always so perfect. I don’t know how you do it! Simply elegant. 🙂
You are so kind, thank you. 🙂 I loved how crisp and perfect these cookies came out!
Such lovely photographs – they really set the mood for a blissful snack and escape from the ordinary day 🙂 Shortbread – so simple and yet so delicious.
Thank you 🙂 So perfect to have shortbread for St. Patrick’s Day– I wish that I had some leftover! 🙂
These were delicious! So buttery and not too sweet. Good eats!!
Thank you!! Soooooo happy that you liked them 🙂
i battled a 13 year old for the last one. Enough said.
so funny 🙂 I’ll make some more for you! 🙂
Uhm, Josette, does this site belong to you?
The shortbread, btw, looks awesome. Will try! 🙂
of course not…. what should I do about that?
BTW- how did you find that?
I think you’re in luck since it’s a WordPress blog, so you can complain to WP. This happened to me before, btw. Was a nightmare since I was dealing with a splog. This one could be a splog, too. It was trying to link to my blog, that was how I found out.
Thank you so much for your help! I contacted WordPress…. hope someone can fix it. Glad to hear that your splog issue was taken care of- so sorry that you had to deal with it!
No problem. I’m sure WP would do something about it. If not, you can contact the offending blogger and if all fails, file a DMCA takedown notice. It worked for me somewhat.
If it comes to that I will ask you what a DMCA takedown notice is!! 🙂
Okay. I hope it won’t have to go that far. 🙂
how much is 180 g (6.3 oz) unsalted butter, in CUPS?
There are 4 oz in 1/2 cup of butter… so 3/4 cup plus about 1/2 tablespoon (a generous 1/2 T!) Hope this is helpful & Thanks for visiting! 🙂