I love shortbread – the flavor, the texture, the whole “got milk?” sensation because it’s so dry. However, my husband used to not be a fan, until I made one small change to my favorite shortbread recipe. Honestly, I like it better now too. I’m late to the party on this one, and I know most everyone else figured it out, but sprinkling sugar on top of shortbread is a game-changer. Yum. Here's my favorite shortbread recipe with the recent addition.
Pre-heat oven to 325 degrees (F).
Spray 8 x 8 pan with non-stick cooking spray, then line with parchment. You’ll want to spray the top of the parchment too, but I do that right before I pour in the batter.
With the spatula, or even just a big spoon, stir the butter until it’s like mayonnaise. You stir and you press and then you stir again. If the butter is soft, it will work.
Add salt, stir again to combine.
Add vanilla and 2/3 cup sugar. Stir again.
Add flour, stir until combined. Batter will move past crumbly to solid enough to make a ball. I combine with my hands too.
Spray Pam on top of parchment.
Press batter evenly into pan. If you have a small roller, you can roll a flat surface or use the bottom of a glass to press it as flat and evenly as possible.
Cook for 35 minutes.
Remove pan from oven and set on top of a cooling rack. Sprinkle the top with 2 tablespoons of sugar.
Let cool in pan for 30 more minutes.
With parchment, lift from pan and then cut into small bars – I do three cuts one way and seven or eight the other.
Once all the way cool, store in airtight container.
Don’t forget the milk!
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