the Monster Slayer Chronicles April 2015 | 11
slice and Bake Shortbread
Cookies: tsw style
Skill Level: Beginner
Ingredients:
Makes about 3 dozen cookies
2 sticks (8 ounces; 230 grams) unsalted butter, at room temperature
2/3 cup confectioners’ sugar, sifted
2 large egg yolks, at room temperature
Pinch of salt
1 teaspoons vanilla or almond extract
2 cups (280 grams) all-purpose flour
Directions:
1. Put the butter in the bowl of a mixer fitted with the paddle attachment and beat at medium speed until it is smooth. Add the sifted confectioners’ sugar and beat again until the mixture is smooth and silky. Beat in the egg yolks, followed by the salt and any dried fruits, zest, nuts or seeds. Reduce the mixer speed to low and add the flour, beating just until it disappears. Turn the dough out onto a counter, gather it into a ball, and divide it in half. Wrap each piece of dough in plastic wrap and refrigerate for about 30 minutes.
2. orking on a smooth surface, form each piece of dough into a log that is about 1 to 1 1/4 inches (2.5 to 3.2 cm) thick. (Get the thickness right, and the length you end up with will be fine.) Wrap the logs in plastic and chill for 2 hours. (The dough can be wrapped airtight and kept refrigerated for up to 3 days or stored in the freezer for up to 1 month.)
3. Position the racks to divide the oven into thirds and preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper.
4. While the oven is preheating, roll cookie logs in any coatings of your choice. Then, using a sharp slender knife, slice each log into cookies about 1/3 inch (10 mm) thick. (You can make the cookies thicker if you’d like; just bake them longer.) Place the cookies on the lined baking sheets, leaving about 1/2 inch (1.5 cm) space between them.
5. Bake the cookies for 12 to 14 minutes, or until they are set but not browned. Transfer the cookies to cooling racks to cool to room temperature.
Do ahead: Packed airtight, the cookies will keep for about 5 days at room temperature, or in the freezer for a month. Unbaked logs can be frozen for longer.
Do you find yourself frequently in a cookie emergency? If so, this easy and versatile recipe is for you! This basic slice-and-bake icebox cookie dough freezes well and the base can take a plethora of add-ins.
TSW Favorite Options:
Said - Perfect for those hot desert days with a nice cup of tea. Mix in grated zest of 2 oranges and 1/2 cup finely chopped dried cranberries
Madame Roget - For clarity when reading fortunes. Mix in grated zest of 2 lemons; coat with or mix in 1/4 cup poppy seeds
Cucuvea - Just as exotic as she is. Mix in grated zest of 2 limes; coat with 1/4 cup cornmeal
Nassir - Fruity with just the right about of nuts. Mix in 1/2 cup chopped dried apricots; coat with or mix in 1/2 cup finely chopped pistachios
Ricky Pagan - Because Ricky Pagan loves his peanut-butter. Mix in 1/2 cup mini chocolate or peanut-butter chips
Mama Abena - Sweet but Spicy. Mix in 1/4 cup finely chopped candied ginger; coat with or mix in 1/4 cup sesame seeds