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Don't ask me what makes it classic. I guess the fact that it's just butter, sugar, flour, and vanilla. Yummy.
Ingredients
- 1/2 cup butter, room temperature
- 1/3 cup confectioner's sugar, unsifted
- 1/4 tsp vanilla extract
- 1 cup all-purpose flour, unsifted
Classic Sounds So Snooty
Heat oven to 325.
In a medium bowl and using a large, wooden spoon, beat the butter until it is light and fluffy. Beat in the confectioners' sugar and vanilla.
Work in the flour a little at a time, until it is all well incorporated. Turn the dough out onto an unfloured board and knead lightly until it's all smooth.
To Bake In A Mold:
Spray a stoneware mold with nonstick vegetable oil. Firmly press the dough into the mold. Prick the entire exposed surface with a fork. Bake 30-35 minutes, until just lightly brown. Let it cool in the mold for 10-15 minutes. Loosen the edges slightly with a knife, and then flip the mold over very carefully onto a wooden cutting board.
If the shortbread doesn't come out of the mold easily, tap one edge of the mold against the board. Cut the shortbread into serving pieces while still warm. Then cool completely, and store in an airtight container. Makes a variable number of servings depending on the design of your mold.
To Bake In A Pan:
Mix the dough as above, but wrap it in plastic and chill in the refrigerator for about 30 minutes before baking. Roll the chilled dough into a round, 1/4 inch thick, on a floured piece of waxed paper. Transfer the dough onto a cookie sheet or into an adequately large pan, and cut into 8 wedges. Leave the pieces touching one another. Prick the entire exposed surface with a fork, then bake 20-25 minutes. Set the cookie sheet on a rack and let it cool about 10 minutes before cutting the wedges apart.
Notes and Hints and Stuff
- Chocolate Shortbread
Use 1/2 cup butter, 1/2 cup confectioner's sugar, 1 1/2 tablespoons unsweeteed cocoa powder and 1/2 tsp vanilla extract. Continue as above.
- Lemon Shortbread
Use 1/2 cup butter, 1/2 cup confectioner's sugar, 2 tsps finely grated lemon zest and 1 cup flour. Follow as above, adding the lemon zest in with the sugar.
- Orange Spice Shortbread
Use 1/2 cup butter, 1/2 cup confectioner's sugar, 2 tsps finely grated orange zest, 1/4 tsp ground ginger, 1/8 tsp ground cinnamon and 1 cup flour. Follow directions as above, adding the zest and spices with the sugar.
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