Thin, crisp shortbread cookies

Thin, crisp shortbread cookies (Sheryl Julian, Globe Staff)
By Sheryl Julian
Globe Staff / June 10, 2009

E-mail this article

Invalid E-mail address
Invalid E-mail address

Sending your article

Your article has been sent.

  • E-mail|
  • Print|
  • Reprints|
  • |
Text size +

Makes 48

Butter (for the pan)
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter, at room temperature
2/3 cup sugar
4 egg yolks
2 tablespoons ice water
2 1/2 cups flour
Extra flour (for the dough)
Extra sugar (for sprinkling)
1. Lightly butter an 11-by-16-inch jelly roll pan.

2. In a bowl with a wooden spoon, cream the butter and sugar until soft and light. Add the yolks, one at a time, and when the mixture is smooth, beat in the water.

3. Add the flour, stirring with the spoon until the flour is completely absorbed and the mixture is smooth.

4. Spoon the dough onto the pan in mounds. Dipping your hand repeatedly into flour, press the dough into the pan so it makes one thin layer. It seems like there's not enough dough to fill the pan, but there is.

5. Sprinkle the dough with sugar. With a long chef's knife, mark 7 horizontal cuts in the dough. Give the pan a quarter turn and mark 5 lengthwise cuts in the dough. With a fork, mark the dough all over.

6. Refrigerate the pan for 15 minutes. Set the oven at 375 degrees.

7. Bake the cookies for 20 to 25 minutes or until the edges are just starting to brown and the middle of the pastry is set. Turn the sheet from back to front during baking. If the dough puffs anywhere, use the fork to deflate it gently.

8. Remove the pan from the oven and set it aside for 5 minutes. With the chef's knife, remark the rows. Use an offset spatula to lift out the cookies and set them on a rack to cool. Store in an airtight container.