I’ve lost count of the number of shortbread and sable recipes palling around on the Misanthropic Hostess.
I think shortbread has become my holy grail. Such a simple cookie. And, probably because of this, so easy to get “not quite right.”
This recipe comes from the first Tartine cookbook. I bought the book for the famed bakery’s laminated dough recipe. But, like a moth to the flame, this, not their croissants was the first recipe I tried.
And, it does not disappoint. It’s crisp yet tender, light yet sings of butter. In fact, of all the recipes I’ve tried over the years, this one comes the closest to, what I’m beginning to suspect is an imagined shortbread ideal.
- 1 C + 1 TBS (9 oz, 255 g) unsalted high-quality butter, very soft
- 1/2 tsp (2 ml) salt (TMH uses kosher)
- 2 C + 1 TBS (9 oz, 255 g) all purpose flour
- 1/2 C + 2TBS (2 2/3 oz, 75g) cornstarch
- 1/3 C (2 1/2 oz, 70g) granulated sugar
- 1/4 C superfine or granulated sugar for topping
- Preheat oven to 325 degrees. Butter a 6X10 or 8X8 glass baking dish.
- Place butter (should be the consistency of mayonnaise) in a mixing bowl. Add-in salt and mix well with a wooden spoon.
- Add granulated sugar until just combined.
- Sift-in flour and cornstarch. Mix only until a smooth dough forms.
- Pat the dough evenly into the prepped baking dish.
- Bake until the top and bottom are light brown, about 30 minutes though it took about 40 in my oven.
- Let cool on a wire rack just until the shortbread is warm. Do not allow to cool completely.
- Sprinkle the shortbread with superfine sugar. Tilt the dish so that the sugar coats the entire surface evenly, top out the excess sugar.
- With a thin, sharp knife, cut shortbread into fingers or squares.
- Chill completely before removing the squares from the pan.
- Will keep in an airtight container for up to 2 weeks.