Shortbread
Plain shortbread is great for snacking, but also use this recipe as a choose your own adventure, with spices or herbs like fennel seed, rosemary, citrus zest, or lavender. Shortbread also makes a great crust for bars and tarts.
Ingredients
- 1 cup (2 sticks) unsalted butter
- 3/4 cup confectioner’s sugar
- 1 ¾ cups all-purpose flour
- ¼ teaspoon Lite salt
Preparation
Sift flour into a medium bowl. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar on high speed until light in color and fluffy, about 4 minutes. Scrape down the sides of the bowl with a rubber spatula. Turn off the mixer and add the flour, salt, and any mix-ins you are using. On low, mix until just combined, about 30 seconds. Scrape down the sides of the bowl and paddle with the spatula. Mix for another 30 seconds.
Press the dough into a lightly greased 9-inch tart or pie pan and smooth the top. Cover with plastic wrap, and chill in the refrigerator for at least 1 hour, and up to several days.
Preheat oven to 300F. Lightly score the top of the dough for your preferred cuts. Use a skewer to prick the surface of the dough, about ½ inch between each hole.
Bake for 60 minutes, until golden brown and firm. Remove from the oven and cool for at least 10 minutes. Use a knife to cut pieces along the lines you scored and use an offset spatula to transfer the pieces to a wire rack.