Why make one cookie when you could make many. Some plain, some with edges rolled in coconut, some with a thumbprint of strawberry jam, some brushed with chocolate, some all of the above.
I found the recipe in All Stirred Up, 150 Recipes from the Women’s Culinary Network. I’ve been told the danger with shortbread is overworking it so I stirred minimally. It suggests all room temperature preparation but the room was too warm. It was sticky so I popped it into a freezer for a while to make the dough workable.
1 1/2 c unsalted butter, softened
1 cup icing sugar
2 tbsp granulated sugar
3 1/4 cup all purpose flour (I use unbleached white but I’d imagine cake flour would work better)
1 tsp vanilla
1/2 tsp salt
Preheat to 350 degrees. Line a cookie tray with parchment paper.
Beat butter and sugars together until fluffy. Add the rest of ingredients. Roll into a log inside baking parchment. Put in the freezer. Cut disks with a sharp unserrated knife.
Add the jam before the oven. Only brush on the chocolate when they come out of the oven.
a few squares of high cocoa chocolate bar melted on a double boiler.
a sprinkle of dried unsweetened coconut
The recipe said it takes 10-15 minutes to cook. The recipe lies. Every other shortbread recipe takes 25 minutes or so to reach golden on the bottom. At 15 minutes the cookie is liquid.
Whatever shall we do? There’s leftover melted chocolate. Dip blueberries in it and sprinkle with lemon zest.