BUTTERY SHORTBREAD COOKIES

Ingredients:

• 1 cup unsalted butter, softened
• ¾ cup icing sugar
• ½ tsp vanilla
• ¼ tsp salt
• 2 cups all-purpose flour
• 2 tsp granulated sugar
• 55 g bittersweet chocolate (2 oz), chopped (for Chocolate Chunk variation)

Directions:

1. In a stand mixer with paddle attachment, or in a bowl using a wooden spoon, beat together the butter, icing sugar, vanilla, and salt until light and fluffy.
2. Stir in flour just until combined.
3. Press dough into a parchment paper–lined 9-inch (2.5 L) square cake pan.
4. Using the palm of your hand, flatten the dough to make a smooth, even surface.
5. Sprinkle with granulated sugar.
6. Using a knife, score the surface of the dough into 24 rectangles; prick each cookie several times with a fork.
7. Refrigerate until firm, about 30 minutes.
8. Preheat the oven to 300°F (150°C).
9. Bake the shortbread in the oven until firm and pale golden, about 55 minutes.
10. Let cool for 5 minutes, then cut through the score lines.
11. Let cool completely in the pan.
12. For the Chocolate Chunk variation, add the chopped chocolate just before stirring the flour into the butter mixture.
13. To make Buttery Shortbread Rounds, on a lightly floured surface, roll out the dough to ⅓-inch (8 mm) thickness.
14. Using a 2-inch (5 cm) round cookie cutter, cut out shapes. Arrange them 1 inch (2.5 cm) apart on parchment paper–lined rimless baking sheets.
15. Sprinkle with granulated sugar and refrigerate until firm, about 30 minutes.
16. Bake the shortbread rounds, 1 sheet at a time, in the oven until firm and pale golden, about 20 minutes.
17. To make Buttery Shortbread Wedges, press the dough into a parchment paper–lined 8-inch (1.2 L) round cake pan.
18. Using the palm of your hand, flatten the dough to make a smooth, even surface.
19. Sprinkle with granulated sugar.
20. Using a knife, score the surface of the dough into 16 wedges.
21. Bake as directed.
22. Store the shortbread in an airtight container for up to 1 week or freeze for up to 1 month.

Nutritional Information (per cookie):

• Calories: about 122 cal
• Protein: 1 g
• Total Fat: 8 g (5 g saturated fat)
• Carbohydrates: 12 g
• Fiber: trace
• Cholesterol: 20 mg
• Sodium: 25 mg
• Potassium: 13 mg
• % Recommended Daily Intake: 4% iron, 7% vitamin A, 7% folate.