Shortbread Crust

Shortbread and I have a long history. There was the fiasco in college when I made shortbread cookies that only I could eat. Though I do recall Marie and Charlotte (or was it Anelle?) taking bites out of each cookie. They thought they were gross, but wanted to torment me, I suppose.

Since then I’ve tried and tried again, and I’ve never really made great melt-in-your-mouth shortbread. I made some at Christmas that tasted fine, but still, just tough. I was worried that I’d have the same problem with a shortbread crust, but that seemed to work out just fine. I’m tempted to try this crust recipe as cookies.

This recipe calls for a food processor, but you might be able to just use a pastry blender or two forks, or even your hands. But your hands will warm up the butter, so you might want to freeze it and extra time when you get the butter halfway incorporated?

Shortbread Crust

1 cup all purpose flour
1/4 – 1/3 cup powdered sugar
1/8 tsp salt
1 stick (1/2 cup) cold unsalted butter, diced
1 tsp vanilla

Put the flour, sugar, and salt in your food processor and pulse to mix. Then add the butter chunks a bit at a time and pulse until it starts to come together. Add the vanilla and pulse until you have a dough.

Spread in a pie plate and prick the bottom with a fork. Place in the freezer for 15 minutes.

Cook in preheated 425 degree oven for 13-15 minutes or until golden.

A double recipe of this will work for a 9×13 pan of cookie bars.

Be careful if you’re using glass. Pyrex should transfer from the freezer to the oven without cracking, but some cheaper brands or other glassware might crack with the temperature change.

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1 Comment »

  1. […] batch of short bread crust dough 1/2 batch of dark chocolate pudding (make a whole batch and eat some!) 1 batch of meringue pie […]

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