Baking...in real time

I thought I would do a simple shortbread preparation today (this one's for you David)...something that people always seem to love.  I think the simplicity is what sells it.  In the lexicon of things I like to make this ranks up there with a chocolate chip cookie or a brownie as a pastry you can pick up and quickly gobble without feeling like you are committing a larger dessert felony such as eating a pint of ice cream or a piece of cake that is really about a quarter of the whole cake all in one setting (but I digress).

Shortbread is a traditional Scottish cookie, and when I have a craving for something buttery and rich nothing else can take its place.  Shortbread is also very easy to make and most of the ingredients are already in your refrigerator or pantry.  This recipe simply calls for butter, flour, salt, granulated and confectioners sugars.  That's it, no muss no fuss.  What I like to do to put a twist on the recipe is to use regular and browned butter.  The brown butter imparts a nutty flavor without being overpowering, and for lack of a better term, makes the cookie taste sexy.


Recipe:  (Adapted from Martha's shortbread recipe)


3 sticks of butter at room temperature (brown one of the sticks)
2 and 1/2 cups of flour
3/4 cup confectioners sugar
1/4 teaspoon of salt
Granulated sugar for sprinkling

12:15pm  Start by browning a stick of butter in a pan over medium heat.  This is the only part of the recipe you should pay close attention to.  Butter can go from browned to burned relatively quickly, so I like to stand over the stove and make sure I don't get blackened butter.  This usually take about 4 to 5 minutes.  The butter will bubble up, and browned bits start collecting in the bottom of the pan.  As the foam begins to subside, the color takes on an amber hue which will deepen to a darker brown.  Pull the butter off the burner and pour it through a strainer.  Now you are left with a nice, smooth umber colored liquid.  I take the browned butter and put in the refrigerator for about 45 minutes to let it become solid again.  You don't want your butter to be runny when you add it to the other 2 sticks of butter in your mixer.  The goal is a light and fluffy batter, not a runny one.

12:20pm  Whisk the confectioners sugar and salt together in a bowl.  As I write this I realize I am out of confectioners sugar and have to run to the grocery store.  Luckily for me this is only 3 minutes away on foot, but I am already proving myself wrong about having the necessary ingredients on hand.  This is seemingly a direct metaphor for life as a whole.  Even the most simple tasks are often peppered with minor hiccups...just gotta roll with it.


12:40pm  I return to the task at hand having procured the sugar and whisk my sugar and flour together.   Make sure when you are scooping flour into a measuring cup that you fluff it up a bit.  You don't want to scoop compacted flour because you actually get more than you really need and can end up with a dry pastry.


1:00pm  The browned butter is now solidified enough to work with and you can mix that with the other two sticks of butter in a mixer for 3 to 4 minutes (on medium high speed) until light and fluffy.  Scrape down the sides of the bowl and add the confectioners sugar.  Mix for another 2 minutes, scraping down the sides once more.  The mixture should be light and airy.  Now, with the mixer on low speed, add the flour and mix until the dough just comes together.  Place the dough in a 12x8 pan that has been buttered and lined with parchment.  Spread it out evenly with an off-set spatula (if you have one), or you can even pat it down with clean hands.  Chill for 15 minutes, or if you have to run off to a wedding like I do, we'll just see how long it has to stay in the fridge. :)

INTERLUDE:  We went to our friend Margo and Matt's wedding.  It was a really great party held at a place called Elizabeth in NYC.  We had pre-drinks at our dear friend Randy's, where she and several of Margo's girlfriends (Elizabeth, Britt, and Lynn) prepared for the wedding by dressing in their most chic 80's garb and sharing champagne toasts to celebrate the impending ceremony.  Margo, not being the most traditional gal herself appreciated their looks immensely.  Margo looked simply amazing in her gown...it was a beaded, rich little number and was STUNNING!  I myself was happy not only to see my friends share a special day, but also to see a cake created by the Cake Boss. 

http://tlc.discovery.com/tv/cake-boss/cake-boss.html  It was beautiful.  The fondant flowed like a Grecian gown and sugar flowers elegantly adorned the tiers.  The inside was both yellow and chocolate cake with chocolate filling....delicious!!!

11:37pm  Return from wedding.  Prick the dough all over with a fork (this is called docking), and place in a 325 degree oven for about 40 minutes or until golden.  The house will begin to smell buttery and fragrant...similar to the smell of sugar cookies wafting  through the house during the holidays (my favorite time of year).


12:17am  The air is pungent with the aroma of heavenly fat...golden buttery goodness is ready to come out of the oven.  The dough has contracted around the edge of the pan and looks terrific.  Top the shortbread with granulated sugar while still hot.  You could also used colored sanding sugars if making this for a holiday themed party or birthday.  Let the shortbread cool in the pan for about ten minutes then cut with a large knife and transfer to a wire rack to cool.


Okay, so what started out as a simple baking venture took a little longer than anticipated.  My guess is that most people could make this recipe in as little as 2 hours, including time for cooling the brown butter and baking time.  I kind of like the way I did it.  Not only do I have a delicious cookie to snack on with a glass of milk, but these cookies also become a tribute to a special day with friends.  

Shortbread is versatile.  It works for an elegant dessert party, or for an everyday treat.  Shortbread can also be dressed up or down.   You could add pecans to this recipe and it would elevate the flavors of fall, lavender to create a floral summer cookie, or even finely chopped rosemary for a wintery touch.  However you decide to make them, the goal is to have fun and make your taste buds happy...and shortbread can be a sexy addition to your next get together.