Happy New Year to you, my friends!
I hope you celebrated the beginning of 2013 in a big way. We went to a gathering with some friends, enjoyed some bubbles some great food and Paul didn’t even have to wake me up for the midnight countdown. I might have had a nap earlier in the day, though.
All day Monday it snowed and snowed and snowed here. It was a very wet kind of snow and didn’t stick to the roads…which is my kind of snow. It was just cold enough and just wintery enough that I, of course, was craving soup. So for lunch I ran to my favorite lunchtime soup stop – Panera. I grabbed a bowl of soup and was extremely tempted to grab one of their shortbread cookies. I love shortbread cookies and something about Panera’s always make me drool.
But instead, I passed them by, settled with my chicken noodle soup and baguette and then went on to celebrate the New Year with Paul and some of our friends. But oddly, those shortbread cookies stuck in my mind. And then I remembered that I had never shared the shortbread cookie recipe from our baking party a few weeks ago. These were probably the biggest hit among the friends who were here. I think we devoured these cookies before anyone even left that day.
They are so simple, too. Perfectly buttery and tender and boast a little extra texture with some turbinado sugar.. You might think that shortbread cookies are somewhat of a holiday cookie but I’ll eat them all year round!
Yield: 16 cookies
Total Time: 1 hour
A simple recipe for buttery shortbread cookies rolled in turbinado sugar.
1 cup unsalted butter, room temperature
3/4 cup powdered sugar
1 tsp. kosher salt
2 1/3 cups all-purpose flour
1/3 cup turbinado sugar, for rolling
In a food processor, combine butter, powdered sugar, and salt and process until smooth. Add the flour and pulse just until the mixture combines. Form the dough into an square log about 8-inches-long; wrap tightly in plastic and freeze until firm, about 30 minutes.
Preheat the oven to 350 degrees, and line a large cookie sheet with parchment paper. Cut the dough into 1/4-inch-thick slices and roll the edges in the turbinado sugar and place on the cookie sheet. Bake until the cookies are golden brown 17 to 18 minutes. Let cookies cool 5 minutes on the cookie sheet. Cool completely on a wire rack.