Classic Shortbread Recipe
Author: Nancy Baggett
This recipe is adapted from a shortbread in my Simply Sensational Cookies cookbook. It can be shaped into finger-like bars, into wedges as shown. When shaped into wedges like those pictured, shortbread is traditionally called petticoat tails. How shortbread baked in a round and cut into wedges came to be named petticoat tails is a mystery. Some say it references the hoop skirts of early English court ladies; others think it’s a corruption of the French “petite galettes,”or little cakes. Choice one is more fanciful, so I'm leaning in that direction.
Ingredients
  • 13 tablespoons (scant 1⅔ sticks) cool and firm unsalted butter, cut into chunks
  • ½ cup granulated sugar, plus 1 tablespoon for optional garnish
  • 1½ teaspoons vanilla extract
  • Scant ½ teaspoon salt
  • 2 cups unbleached all-purpose white flour
Instructions
  1. Position a rack in the middle of the oven; preheat to 300 degrees F. Let the butter warm up until just slightly soft but not warm.
  2. In a large bowl, with a mixer on medium speed, beat the butter, sugar, vanilla, and salt just until evenly blended, scraping down the bowl as needed. On low speed, beat in the most of the flour just until the mixture begins to form a mass. (If the mixer motor labors, stop and stir in the flour with a large spoon.)
  3. Sprinkle over the remaining flour, then working in the bowl knead it in with your hands until evenly incorporated.
  4. To prepare simple shortbread bars: Grease a 9- by 13-inch baking pan or coat with nonstick spray. Press and pat the dough into the pan until evenly thick all over and smooth on top.
  5. To prepare petticoat tails: Grease a 9 to 9½-inch springform pan
  6. or fluted tart pan or coat with nonstick spray. Press and pat the dough into the pan until evenly thick all over. If using a springform pan, press decorative indentations into the dough all the way around using a wooden spoon handle. Prick decorative designs into the dough using a fork, if desired. Garnish with sugar if desired. Set the pan on a larger baking sheet.
  7. Bake, (middle rack) for 26 to 30 minutes, or until the shortbread is lightly browned all over, slightly darker at the edges, and just firm when pressed in the center. Turn off the heat and let the shortbread stand in the oven for 5 to 10 minutes to color and bake through a little more. Transfer to a rack and let cool just until firmed up slightly. Then using a table knife cut the rectangle into fifths lengthwise and sixths crosswise to create 30 fingers; or cut the round into 20 petticoat tail wedges.
  8. Let stand until completely cooled, then lift up with a wide-bladed knife and pack airtight. The shortbreads will keep airtight at room temperature for 2 weeks; or freeze them for up to 2 months.
Recipe by KitchenLane at http://kitchenlane.com/2014/08/exploring-united-kingdoms-orkney.html