From the demo: A Sustainable Kitchen
Recipe courtesy of Chef Annette Eason
Yields approximately 2 dz. 1 ½” cookies)
Ingredients:
½ cup (1 stick) unsalted butter, softened
¼ cup plus 1T. sugar
½ tsp. vanilla
1 cup all purpose flour
¼ tsp. salt
Instructions:
- Combine softened butter and sugar in bowl of food processor. Pulse 2-3 times, then run until well combined and lighter in color.
- Add vanilla and pulse 2-3 times to combine.
- Add salt and flour, again pulse, then run until a ball starts to form.
- Remove from bowl and pat into a flat disc. Wrap and refrigerate for at least an hour. (Important: Do Not Skip This Step)
- Preheat oven to 325 degrees.
- Roll out dough to desired thickness ( ¼ “- ⅜ “ normally) and cut to desired shape.
- Place on baking sheet with a silpat or parchment paper. Refrigerate cookies on the baking sheet for about 15 minutes. (Again, Do Not Skip This Step)
- Bake for 15-18 minutes depending on size and thickness, until just starting to brown.
Note: Works best in food processor when basic recipe is doubled. You can also use a hand mixer or stand mixer.
Thyme Shortbread: Add ¼ tsp. cinnamon and ½ T. fresh thyme leaves at the same time as vanilla.
Purchase items in BOLD in-store at Surfas or online at Culinary District!