Hello foodies and bakers,
What is shortbread? Simply, a sugar cookie without a chemical leavener (baking powder/soda). It is made of the simplest ingredients found in your pantry. Not only can you make cut out shortbread cookies, you can roll the dough like a log, chill it, and cut it. Making it a great cookie you can prep ahead and a beginner cookie!
Why is it called 'short?' In the baking world, anything that is 'short' means it has short gluten strands, thus it will not be elastic, like a french baguette. In this case, fat shortens the gluten strands in the all purpose flour, making 'em super crumbly and delicious. Any short baked good will have a decent amount of fat in the recipe.
This is a basic shortbread recipe made with brown sugar to add a hint of molasses to it (fact: brown sugar is white sugar with molasses). A perfect treat for your cup of coffee!
Brown Sugar Shortbread
Yields: 40 small 1- inch rounds
Oven: 350 F
Time: 16 minutes
Mix all ingredients, in standing kitchen mixer, with paddle attachment until blended, 1 min, on low speed.
Stir thoroughly, using a spatula, to ensure the cookie dough is uniform and mixed completely.
Divide dough in half and roll into 1 ½ inch thick logs.
Wrap in plastic wrap and chill for 2 hrs in the refrigerator.
Slice into ¾ inch - 1 inch slice. Dip each slice in white sugar and place on parchment lined cookie sheets.
Bake, rotate half way during baking time.
Eat and enjoy
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