DISH RESEARCH · Dessert
shortbread cookie
Also known as: Cookie, shortbread
PJ Hamel’s selected shortbread cookies press a salted-butter-and-vanilla dough into a lined pan, bake it golden, cut it while slightly warm and offer an optional semisweet-chocolate and flaky-salt finish.
About shortbread cookie
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
PJ Hamel’s selected shortbread cookies are a simple butter-and-vanilla bake pressed into a pan and cut into pieces. This version uses salted butter, with optional almond extract and a chocolate finish offered as additions.
Salted butter is beaten with confectioners’ sugar, vanilla, the optional almond extract and table salt. Flour is beaten in until a stiff dough forms, with a little water added only if needed to bring it together.
The dough is pressed into a greased, parchment-lined pan and smoothed. A fork pricks the surface to release steam and help prevent bubbling during baking.
Baking gives the shortbread a light golden top and deeper golden edges. After a brief cooling in the pan, it is transferred and cut while still slightly warm before the pieces finish cooling on a rack.
For the optional finish, selected semisweet chocolate is melted and coats half of each cookie. Flaky sea salt can be sprinkled onto the chocolate, which is allowed to set before serving.
Ingredients in shortbread cookie
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections are still being added.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Countries
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Cuisines & regions
Cuisine and regional connections are still being added.