Despite the intense summer heat, I took another shot at shortbread cookies this weekend. My mom gifted me an amazing custom-engraved rolling pin for Christmas and I was ready to try it out. I pretty much sauna-fied the entire apartment (sorry Ryan), but at least we got a tasty batch of cookies out of it!
Audrey’s Recipe Box contains 4 shortbread cookie recipes. I had tried one previously and it came out tasting like cardboard. Curiously, that was the recipe that my mom seems to recall being Grandma’s standard shortbread cookie. However, having now closely inspected all 4 recipes, I think mom may be right (aren’t moms always right?). Grandma’s shortbreads from my childhood were always rolled and cut (rather than balled and pressed) and only 2 of the 4 recipes are for rolling. The recipe below uses brown sugar, which I don’t recall being part of grandma’s recipe… so it must have been Auntie Kay’s Shortbread Cookies. So what went wrong? I believe the discrepancy is that grandma’s recipe requires pastry flour, while I was using regular all-purpose flour (the recipe just says “flour”).
Pastry flour has a lower % protein than all-purpose flour, so for these cookies, I added 2 tbsp of cornstarch per cup of all-purpose flour. The end result was sweet and delicious; not at all like cardboard! They were a little dry, however, which may be the nature of the recipe, or may be due to the extra volume of flour that got kneaded in as I re-rolled the dough. I had a difficult time working with this dough. It crumbled and cracked often. I have heard that shortbreads are difficult, so I hope that I can improve with practice!
- 1 cup butter
- ½ cup fruit sugar or lightly packed brown sugar
- 3 cups sifted enriched pastry flour
Cream butter until very soft
Gradually blend in the sugar & cream well
Gradually mix in about 2 cups of the sifted flour
Turn out dough onto baking board that is generously sprinkled with the remaining flour & knead into the dough until it cracks on the surface – takes about 1 cup more
Roll out dough on lightly floured board to about ¼ to ⅛ thickness & shape with cutters
Bake on ungreased baking pans in slow oven 300°F 20-30 min