These were some pretty superb shortbread cookies. Dorie Greenspan, you have done it again.
These were buttery, they had a subtle sweetness and best part of all, they melted in you mouth. What more could you ask for in a shortbread cookie?!
I’m feeling kinda lazy today, kinda low in energy from all the Christmas sweets I’ve been eating. Here let me show you my my meal plan
In the morning, breafast :5 cookies
Lunch: 3 cookies and 2 pizza pops
Snack: caramel popcorn and 1/2 apple and chocolate
Dinner: veggies and rice and then more cookies
I’m disgusting. I should really change my diet… after Christmas muahaha
source: Dorie Greenspan
1 cup unsalted butter
1/2 cup sugar
1/4 cup icing sugar
1/2 tsp sea salt
2 large egg yolks, room temperature
2 cups AP flour
1. Beat the butter on medium until smooth and creamy but not so much that it becomes light and fluffy. Add the sugars and beat for around 1 minute or until well blended. The mixture should be smooth and velvety.
2. Reduce the speed to low and beat in the egg yolks until well combined. Add in the flour all at once and drape a towel over the to prevent flour going everywhere. Pulse the mixer a couple seconds at a time to incorporate flour. Lift the towel a couple times to check if there’s still flour on the surface, if not, remove the towel then mix on low for a couple seconds. Do not over mix, it should look clumpy and shouldn’t form a ball at this stage.
3. Transfer dough to a smooth work surface and form into a ball. Divide in half and shape into 2 logs about 9 inches long and wrap in plastic wrap. Either refrigerate for at least 2 hours, up to 3 days or freeze the logs for up to 2 months.
4. Preheat the oven to 35o degrees F. Slice the logs into 1/3 inch slices and place the cookies on baking sheets setting them an inch apart. Bake for 17-20 minutes, they will very soft right when you take them out of the oven so leave them on the cookie sheet to cool for a bit.