shortbread is the easiest thing to make once you remember the proportion of butter: flour (1 stick of butter: 1 cup of flour), and is the starter for lots of delicious carbs like so!
- 3 cups of flour
- 3 sticks of butter, room temp
- 3/4 cup of sugar
- 1/8 tsp of sugar
Cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed.
Tangerine-Lemon Bars (adapted from Food & Wine)
- 1 c of fresh tangerine & lemon juice
- 1 c of sugar
- 12 egg yolks (save the whites for something else)
- 1 stick of butter, room temp, cubed
Use half of the shortbread for this one. Fit the shortbread into 13-by-4-inch fluted tart pan with a removable bottom. Cover with plastic wrap and freeze for 30 minutes, then bake in the oven at 350 for about 20 minutes until its light brown. Let it cool.
While the shortbread is in the oven, make the curd: whisk the zest, citrus juices, sugar, egg yolks and salt in a medium saucepan. Cook over moderately low heat, stirring often with a spatula, don’t let it burn like I did, until the curd is very thick but pourable, about 30 minutes. Strain through a sieve into a medium bowl and whisk in the butter.
Pour the curd into the tart shell and press a sheet of plastic wrap directly onto the surface. Refrigerate until set and chilled, about 3 hours. dust powdered sugar on top if you wish!
Chocolate Chip Shortbread Cookies (adapted from Alison Roman’s Dining In)
- other half of the shortbread recipe above
- 1 tsp of vanilla
- 8 oz of dark chocolate chips, roughly chopped.
Keep the other half of the shortbread in the mixer + add in a tsp vanilla and the chopped chocolate chips, and mix until combined.
Plop the dough onto a rectangle of plastic wrap and form into a log about 2-3 inches in diameter, wrapped in plastic. Chill in the fridge for 24 hours (this creates that aged dough effect that NYT identified as the secret to perfect cookies.)
When ready, slice into 1/2 inch rounds and bake on a parchment lined cookie tray at 350 for about 15 minutes. When they’re out of the oven and still warm, sprinkle with Maldon salt if you wish!