Shortbread Cookies

• 분량: 24 servings
• 활동 시간: 4 minutes
• 총 시간: 1 hour 44 minutes

재료

255g all-purpose flour (9 ounces; 2 cups)

255g white whole wheat flour (9 ounces; 2 cups), see notes226g cornstarch (8 ounces; 2 cups)

226 cornstarch

170g golden caster, caster, or superfine sugar (6 ounces; about 3/4 cup plus 2 tablespoons), plus more for topping (see notes)

1/2 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume454g unsalted butter (1 pound; 2 cups)

454g unsalted butter (1 pound; 2 cups)

방향

Adjust oven rack to middle position and preheat oven to 350ºF (175ºC). Line a 9- by 13- inch rimmed baking sheet with parchment paper; set aside.

In a large bowl, whisk together all-purpose flour, white whole wheat flour, cornstarch, caster sugar, and salt until combined.

In a small saucepan, heat butter over medium-low heat, stirring occasionally, until melted, about 5 minutes. (Alternatively, melt butter in a medium bowl or measuring cup in the microwave.) Pour melted butter into the flour mixture and, using a rubber spatula or dough scraper, incorporate butter into dry ingredients, gently stirring and pressing to combine, until a cohesive dough just forms and no dry bits remain, about 1 minute. (Be careful not to overwork the dough.)

Using clean hands press the dough into the prepared baking sheet and, using an offset spatula or the flat bottom of a glass or measuring cup, smooth dough out into an even layer. Bake until fragrant and light golden, about 35 to 40 minutes.

Remove shortbread from oven and sprinkle top with 3 tablespoons caster sugar. Using a knife, cut shortbread into individual portions while still warm. Allow shortbread to cool completely in the baking sheet, about 1 hour. Shake excess sugar off individual portions and serve.

영양 정보

• 칼로리: 249 kcal
• 지방 전체: 16 g
• 포화 지방: 10 g
• 불포화 지방: 0 g
• 콜레스테롤: 41 mg
• 나트륨: 29 mg
• 탄수화물 전체: 26 g
• 식이섬유: 1 g
• 총 당류: 6 g
• 단백질: 3 g