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Saturday, April 27, 2019

ChezCindy: Sugared Shortbread Cookies


When you are feeling fancy, you can call these beautiful cookies Sables as they are known in France.  Here in America, we know them as shortbread cookies.  They are a classic slice and bake cookie like you can find premade for you at the grocery store.  But so much better if you make them at home with fresh butter, farm eggs and sugar.  There are only 5 ingredients in the recipe and it is not difficult to make.  You can even have the kids help with this recipe.  What I like about this type of cookie is that you can make the dough ahead of time, roll it into a log, and store it in your refrigerator wrapped in plastic wrap until you are ready to bake it into cookies.  The unbaked log can also be frozen for weeks in the freezer.  I find it a great convenience to have homemade frozen cookie dough in the freezer, ready for me when I want a sweet treat.

Sugared Shortbread Cookies
2 sticks of unsalted butter, room temperature
1/2 cup granulated sugar
1/4 cup powdered sugar
1/2 teaspoon fine sea salt
2 large egg yolks, save the whites
2 cups all-purpose flour

Decorating sugar

Working with a stand mixer fitted with the paddle attachment, beat the butter until smooth, about 3 minutes.  Add the sugars and salt, beating until well combined.  Scrape down the sides of the bowl, add in the egg yolks, beat until combined.  With the mixer off, add in the flour.  Mix on low speed until the flour is mostly incorporated.  Scrape down the sides and the bottom of the bowl to mix completely using a rubber spatula.  The dough will feel soft and tender.  Transfer the dough to your work surface, divide into 2 pieces.  Shape each piece into a smooth log, roughly 8-inches long.  Wrap each log in plastic wrap and chill in the refrigerator for a minimum of 3 hours, but 24 hours is best.  The dough can be kept in the fridge for 3 days or frozen for 6 weeks.

Once you are ready to bake, preheat the oven to 350 degrees.  Remove 1 log from the refrigerator.  Unwrap the log, placing it on a sheet of wax paper.  Using the leftover egg whites slightly whipped, brush the sides of the log with the whipped egg whites as a "glue" to allow the decorating sugar to stick to the log.  Generously sprinkle the log with the decorating sugar.

Using a thin-bladed sharp knife, slice the log into 1/3-inch-thick cookies.  Place the cookie rounds onto a baking tray lined with parchment paper.  Place the sheet tray into the preheated oven onto the center rack.  Bake the cookies for 17-19 minutes, baking one sheet tray at a time.  Keep the remaining dough in the refrigerator until ready to bake.  You will know the cookies are done when they are light brown on the bottoms and the edges, with the tops remaining pale.  Remove the tray from the oven, letting the cookies stay on the sheet tray for 1-2 minutes.  Slide the parchment paper with the cookies in place off the tray and onto the counter to continue cooling.  Cookies are ready to eat when completely cooled.  Repeat with the remaining dough.



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