Shortbread Cookies

• 份量: 24 servings
• 活動時間: 4 minutes
• 總時間: 1 hour 44 minutes

食材

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)

步驟

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.

營養

• 卡路里: 249 kcal
• 總脂肪: 16 g
• 飽和脂肪: 10 g
• 不飽和脂肪: 0 g
• 膽固醇: 41 mg
• 鈉: 29 mg
• 總碳水化合物: 26 g
• 膳食纖維: 1 g
• 總糖: 6 g
• 蛋白質: 3 g