SHORTBREAD 10 WAYS RECIPES

Steps:

• Heat oven to 325 degrees. Pulse together flour, sugar and salt in a food processor. Add butter and pulse to fine crumbs. Pulse a few more times until some of the crumbs start to come together, but don’t overprocess; the dough should be somewhat crumbly. (You can also mix the dough in a bowl using two knives or a pastry cutter.)
• Press dough into an even layer in an ungreased 8- or 9-inch-square baking pan, or a 9-inch pie pan. Prick dough all over with a fork. Bake until golden brown, about 35 to 40 minutes for the 9-inch square or pie pan, 45 to 50 minutes for the 8-inch. Transfer to a wire rack to cool. Cut into squares, bars or wedges while still warm.

Steps:

• Preheat oven to 325° and line a baking sheet with parchment paper. In a large bowl using a hand mixer, beat together butter and powdered sugar then add vanilla. Add flour and salt and beat until combined. If dough is still crumbly, press together with your hands into a cohesive dough.  Wrap in plastic wrap and refrigerate for 30 minutes.  On a floured surface, roll dough out into an 8"-x-8" square, about ½” thick.  Use a bench knife to guide edges of dough into a neat square shape.  Cut dough into 2” squares and place on prepared pan. Brush cookies with egg wash, then sprinkle cookies with coarse sugar and bake until lightly golden and set, 18 to 20 minutes.