April 8, 2006 | Episode 14
This rich, buttery shortbread is perfect with coffee after dinner.
Real Simple Television Productions Inc.
- Hands-On Time: 15 minutes
Total Time: 1 1/2 hours (includes chilling)
Makes 8 servings
- 2 sticks unsalted butter (preferably European or European
style), chilled and cut into small pieces
1/2 cup confectioners’ sugar
1 tablespoon grated orange zest
1 teaspoon vanilla extract
2 cups flour, plus more for the work surface
1/2 teaspoon kosher salt
In a food processor, or in a large bowl using your fingers, mix the
butter, sugar, zest, vanilla, flour, and salt until crumbly. Knead the
dough in the bowl until it comes together. Place the dough on a large
sheet of lightly floured work surface and roll it to a thickness of
1/4 inch. Trim the edges to form a large circle. Wrap in plastic and
for 30 minutes.
Heat oven to 300° F.
Cut the dough into 16 wedges. Transfer the parchment paper and dough to a baking sheet. Bake until golden, about 45 minutes. Let cool.
Tip: To make the shortbread in advance, refrigerate the dough overnight and bake it early in the day.