I felt like bursting into song this morning...
Snowflakes that stay on my nose and eyelashes...
Silver white winters that melt into springs -
These are a few of my favorite things!
The snow has stopped and the sun is shining. Here is one of my favorite things... Shortbread cookies!
1 cup soft salted butter
1/2 cup Baker’s Sugar (superfine)
2 cups all purpose white flour (you can substitute ½ cup of rice flour and 1-1/2 cups AP flour for a flakier texture which I prefer)
Cream the butter until very light and fluffy. Cream in the sugar a little at a time until the sugar dissolves (this takes a while).
Mix in about 1-1/2 cups flour gently by hand. Turn out on a lightly floured board and knead in only as much flour as is needed to make soft shape-able dough that holds together well. Refrigerate for 30 minutes. Roll out about 1/3 inch thick and cut into shapes with a knife or cookie cutters, or pat into a 1/3 inch thick round (or rectangle) pan by hand (I use a 9x9x2 pan), prick with a fork every 1-2".
Bake on ungreased cookie sheets at 300 degrees for 30 to 50 minutes, (depending on the size you are making...cut-outs will take less time, pan shortbread will take more time) until pale golden brown all over. I like to sift more superfine sugar over the top when they come out of the oven. Let sit for a few minutes before removing to a cooling rack. If you are making pan shortbread, cut into small squares with a very sharp knife right away, then allow to cool.