Shortbread-Easy As One, Two, Three

I’ve been trying to recreate a cookie that I am suddenly addicted to from our favorite local bakery- Prager Brothers. Started by two brothers the bakery originally sold only bread, but has expanded into  pastries, cookies and sandwiches as well. These guys are true artisans and even mill their wheat right there in the shop. I wouldn’t buy my bread anywhere else.

Now about those cookies-they are a buttery shortbread with a hint of salt and I have to stop myself from eating more than one at a time. I’ve tried various recipes, but so far none have come close.

I’m posting this recipe that I found on line as it is super easy and is a good shortbread cookie, however I am still on the search for the Prager recipe. I did notice on their website that there’s whole wheat flour in their cookie. Next I may try this cookie from Alice Medrich, but without the nuts.

Ingredients

1 cup ( 8oz/240g) ) butter, room temperature

1/2 cup (2oz/60g)) powdered sugar, sifted

2 cups (10oz/300g)) all purpose flour

1 egg white beaten

Sanding sugar

 

Instructions

Preheat your oven to 350o F (180oC) and line a baking tray with parchment paper.

In a large bowl cream together the soft butter and sugar with an electric mixer until light and fluffy. Add in the flour and mix until the dough just comes together.

Turn the dough out onto a counter dusted with powdered sugar and gently roll the dough into a long two by two inch log. Wrap the log of cookie dough in plastic wrap and allow to firm up in the fridge for 30 minutes.

Once the dough is firm slice the cookies into 3/4 inch thick rounds. Beat the egg white until frothy. Brush the rim of each cookie with the egg wash and then roll edge in sanding sugar. Place each round on your baking tray and bake for 16-18 minutes or until just golden. Allow to cool slightly before transferring to a cooling rack.

 Once cool the cookies can be stored in an air tight container for up to 3 days.

Panini Girl In Lucca May 2019 (one spot left) paninigirl4@gmail.com