I have wanted to make these cookies for quite a while but they require advance planning!
According to Food 52, this is the “World’s Best Shortbread” and is no longer available for purchase from the original source, Bien Cuit in Brooklyn. Fortunately, they were able to get the recipe and share it. 🙂
This recipe was adapted from Food 52.com, contributed by Amanda Hesser. I modified the method as well as the baking time for a convection oven. They were incredibly flaky and minimally sweet.
Yield: 32 cookies
- 302 grams unsalted butter (about 22.5 tablespoons)
- 93 grams confectioners’ sugar
- 3.5 grams kosher salt (scant teaspoon)
- 302 grams all-purpose flour
- about 2 T granulated or raw sugar, for sprinkling
- Cut the cold butter into cubes and reserve at room temperature to temper slightly.
- Line a 13×9-inch rimmed baking sheet or baking dish with parchment paper.
- In the bowl of a stand mixer with the paddle attachment, mix the confectioners’ sugar, salt, and flour for a few seconds to combine.
- Add the cubed butter and mix on low speed until a smooth dough is formed and butter is fully incorporated. At first, the dough will look extremely flaky and dry; let it keep mixing and it will eventually come together into a dough.
- Distribute the dough in the baking sheet and spread it evenly to the corners. I covered the dough with plastic wrap, removed it from the pan using the parchment paper, and rolled it 3/8-inch thick with a rolling pin. After placing it back in the pan, I trimmed the edges and used the excess dough to redistribute it to the empty areas. I re-rolled the dough 3/8-inch thick.
- Cover tightly with plastic wrap and chill in the refrigerator overnight.
- The next day, heat the oven to 300°F, preferably on convection.
- Dock the dough every inch or so with a fork.
- Bake until the shortbread is golden brown, 55-75 minutes, rotating halfway through the baking time. (I baked mine for 55 minutes on convection but may consider allowing them to brown further next time!)
- Remove the pan from the oven, sprinkle with sugar and let cool for 5 minutes.
- Transfer the shortbread onto a cutting board, trim the edges, if desired. Slice into 3-inch x 1-inch slices.
- Let cool completely on a wire rack. Store in an airtight container.