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Courtesy of Chef John Cirillo, Hilton Toronto
Yield: Makes about 2 dozen
Ingredients:
- 1/2 cup (1 stick) unsalted butter
- 1/4 cup confectioners' sugar
- 1 cup all-purpose flour
- Pinch sal
Cream the butter and sugar until smooth. Add the flour and salt and work the mixture with your fingers or a pastry blender until all the flour is incorporated. Wrap the dough in plastic wrap and chill in the refrigerator for 2-3 hours.
When you're ready to bake, preheat the oven to 325 degrees F. On a lightly floured surface, roll half the dough until it's 1/4-inch thick. Using a small knife, cut out finger-sized strips, about 3 inches tall,. Place on an ungreased baking sheet. Roll and cut the second half of the dough, and place the baking sheets in the refrigerator for 10 minutes. You can gather together scraps and re-roll them.
Bake for 15 minutes, until the shortbread is very lightly golden. Do not let the cookies brown. Remove to a wire rack and cool.
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