I have made no secret of my love for sandy, crumbly cookies. Sables, sandies and shortbreads all tickle my fancy as an enjoyer of baked goods, if not as a baker. I am always on the hunt for the perfect shortbread recipe and constantly in awe that something with so few ingredients can prove so elusive (though I suspect it is because of the simple ingredients).
So of course, I had to try the one included in Bouchon Bakery (I really didn’t intent two weeks in a row from the same book).
Butter, flour, sugar. Check.
Crumbly dough, check.
Time in the fridge, check.
And here is where he started to lose me. I realize it is a personal preference, but rolling-out shortbread isn’t my thing. I prefer to press or roll the dough into a log.
Admittedly, I rolled them out too thinly. And while the result had a nice crumbly texture, they tasted a little too sugar-cookie to me. TD said they tasted like shortbread. But, he’s not a huge fan of the buttery baked good so he only gets a half vote.
If you like this, you might like these
adapted from Thomas Keller and Sebastien Rouxel in Bouchon Bakery
- 13 TBS (1 stick + 5 TBS) (180 grams) unsalted butter at room temp
- 1/2 C (90 grams) superfine sugar
- 1/2 + 1/8 tsp (2 grams) kosher salt
- 1 tsp vanilla extract
- 1 3/4 C + 3 TBS (270 grams) all purpose flour
- granulated or sanding sugar for dusting
- Place the butter in the bowl of a stand mixer fitted with a paddle attachment. Cream until smooth on medium-low speed.
- Add 1/2 C (90 grams) sugar and the slat, mix on medium for about 2 minutes until fluffy.
- Scrape down the sides and bottom of the bowl. Add the vanilla and mix on low speed for about 30 seconds to distribute evenly.
- Add the flour in two additions, mixing on low speed for 15-30 seconds or until just combined. Scrape the bottom of the bowl to incorporate any flour that may have settled.
- Mound the dough on the work surface and, using the heel of your hand or a pastry scraper, push it together into a 5-inch square block. Wrap in plastic and refrigerate for at least 2 hours, until firm.
- Position the racks in the upper and lower thirds of the oven and preheat to 325 degrees. Line two pans with parchment paper.
- Unwrap the dough and place between two pieces parchment paper. With a rolling pin, pound the top of the dough working from left to right to begin to flatten it. Turn the dough 90 degrees and repeat.
- Roll-out to a 9 inch square. If the dough has softened, slide it (still inside the parchment) onto the back of a sheet pan and refrigerate until firm again.
- Using a chef’s knife, cut the dough as desired. The original recipe calls for 3 cuts horizontally and 5 cuts vertically so that you have 24 2 1/4X 1 1/2 inch pieces.
- Dust the tops of the dough with sugar and arrange on baking sheets leaving 3/4 inch in between each.
- Bake until pale golden brown, 17-19 minutes. Set the pans on a cooling rack and cool for 5 to 10 minutes, transfer the cookies to the rack to cool completely.