In addition to working a minimum of 600 hours at my externship site–a milestone I passed up long ago–I’m also required to put together an externship manual that includes writing samples every step along the way. I’m not even done yet, and my manual must top 200 pages already. I’ve written up so many recipes and summaries lately–not to mention calculating the cost of making desserts and the gross profit we make from them–that I’m finding my word bank to be a little empty at the moment. So I think I’ll let the pictures speak for themselves on this one. If you’re looking for a simple, sweet treat, this shortbread fits the bill.
Don’t forget the cardinal rule of cookie-making: don’t overmix! Your shortbread should bake up tender and flaky, just like this.
1 c. butter, softened
3/4 c. confectioner’s sugar
1/2 tsp. cinnamon
1 1/2 c. all-purpose flour
1/2 c. cake flour [I’ve had success substituting all-purpose for the cake flour, but it really is better with the cake flour, if you’ve got it.]
1 Tbsp. granulated sugar
1/8 tsp. cinnamon
1. Preheat oven to 350º. Lightly grease a 9 x 13 pan.
2. In large bowl, cream the butter with the sugar. Add the dry ingredients and mix just until combined.
3. Press dough evenly into the prepared pan–the dough will be thin, but it will fit!
4. Combine topping ingredients in a small bowl; sprinkle over shortbread. Prick the dough all over with a fork.
5. Bake at 350º for 20-30 minutes or until light golden brown on the edges.
6. Cool slightly on wire rack; cut into bars while still warm to avoid jagged edges like mine.