Scottish Shortbread Cookies

SCOTTISH SHORTBREAD COOKIES

Makes: 8 wedges

If there were only one cookie in the world, it would have to be this one, since it has so few ingredients, is so easy to mix, andis so versatile. Buttery and tender, with a perfectly balanced touch of sweetness, it is delightful in all shapes from round towedges. It also makes the ideal base for lemon curd bar cookies; see Lemon Butter Squares. Mixing the dough in a foodprocessor or by hand results in a more delicate texture than using a stand mixer.

Oven Temperature: 300°F / 150°C

Baking Time: 50 to 60 minutes

Special Equipment: One 9½ inch by 1 inch fluted tart pan with a removable bottom, set on a cookie sheet and, if notnonstick, coated lightly with baking spray with flour

DOUGH MAKES: 355 GRAMS

 unsalted butter 142 grams 10 tablespoons (1¼ sticks)

granulated sugar 25 grams 2 tablespoons

powdered sugar 14 grams 2 tablespoons plus 2 teaspoons

bleached all-purpose flour 181 grams 1½ cups (lightly spooned into the cup andleveled off)

fine sea salt . a small pinch

MISE EN PLACE

For the Food Processor Method: Thirty minutes ahead or longer, cut the butter into ½ inch cubes. Wrap and refrigerate.

For the Hand Method: Thirty minutes to 1 hour ahead, cut the butter into tablespoon-size pieces. Set on the counter to soften.

MAKE THE DOUGH

Food Processor Method

1. In a food processor, process the sugars for 1 minute, or until the granulated sugar is very fine.

2. Add the butter and pulse until all the sugar coats the butter.

3. Add the flour and salt and pulse until the butter pieces are the size of tiny peas. The dough will be crumbly but will hold together when pinched.

4. Scrape the mixture into a plastic bag and, using your knuckles and the heels of your hands, press it together.

Hand Method

For the finest texture, use superfine sugar in place of the granulated sugar.

1. In a large bowl, whisk together the sugars and salt.

2. With a wooden spoon, mix in the butter until light and creamy.

3. Add the flour and use your fingers to mix it in until incorporated.

Both Methods

5. Transfer the dough to a large sheet of plastic wrap and use the wrap to knead it lightly just until it holds together.

SHAPE THE COOKIES

6. Roll the dough between sheets of plastic wrap into an 8 or 9 inch disc. Remove the bottom sheet and use the top sheet to press the dough into the tart pan. (Alternatively, using the bottom sheet of plastic wrap, lift the dough disc into an 8 or 9 inch round cake pan and use the top sheet to press it into the pan. Then lift it out of the pan and set it, without the plastic wrap, on a cookie sheet.)

7. Use the tines of a fork to press ¾ inch lines, radiating to resemble sun rays, all around the perimeter of the dough. Prick the rest of the dough all over with the fork or a wooden skewer to help it bake evenly. With the tip of a sharp knife, score the dough into 8 wedges, going almost to the bottom.

8. Cover the dough with plastic wrap and refrigerate for 30 minutes to set the design.

PREHEAT THE OVEN

While the dough is chilling, set an oven rack at the middle level. Set the oven at 300°F / 150°C.

BAKE THE COOKIES

9. Bake for 30 minutes. Rotate the cookie sheet halfway around and continue baking for 20 to 30 minutes, or untilthe shortbread is pale golden.

COOL AND CUT THE COOKIES

10. Set the pan on a wire rack, and while the shortbread is still hot, cut along the score lines again. Cool completely inthe pan.

11. If using a tart pan, unmold the shortbread. Use a thin-bladed sharp knife to cut the wedges all the way through.

STORE Airtight: room temperature or frozen, 3 months.

Baking Gem

♥ To unmold the shortbread from a tart pan, set the pan on top of a canister that is smaller than the bottom opening of the tart pan’s rim. Press down on both sides of the tart ring; it should slip away easily. Then carefully slide a long metal spatula between the bottom of the pan and the shortbread and slide it onto a cutting board. If it sticks, heat the bottom of the pan briefly by setting it on a hot surface, such as an inverted cake pan that has been filled with hot water, emptied, and dried.

VARIATION

Shape as rounds, following the instructions for Muscovado Shortbread Cookies. This will make twenty-four 1½ inch round cookies.