Recipes
Elisa Marshall’s Shortbread Cookies
Did you forget to soften the butter? Elisa’s maman taught her a great trick: Grate a hard stick of butter on the coarse side of a box grater to instantly soften the butter, making it the perfect temperature for baking. Store the cookies at room temperature in an airtight container for up to one week.
Makes 24 cookies
Image Credits
Photo by Linda Xiao
Ingredients
- 3 cups (435 grams) all-purpose flour
- ½ cup (60 grams) cornstarch
- 4 sticks (1 pound/450 grams) Kerrygold Unsalted Pure Irish Butter, at room temperature
- ½ teaspoon almond extract
- 1½ cups (195 grams) confectioners’ sugar
- 5 ounces (140 grams) semisweet chocolate, chopped, or ¾ cup (140 grams) semisweet chocolate chips
method
- Set a rack in the center of the oven and preheat to 300°F (150°C). Line two sheet pans with parchment paper.
- In a medium bowl, sift together the flour and cornstarch.
- In a stand mixer fitted with the paddle attachment, beat the butter on medium until creamy, about 3 minutes. Add the almond extract. With the mixer running on low, gradually add 1 cup (130 grams) of the confectioners’ sugar and continue beating for about 1 minute to fully combine. Increase the speed to high and beat until light and fluffy, about 3 minutes more. Add the flour mixture in 3 batches and beat on medium for about 2 minutes to fully combine. Fold in the chocolate.
- Using your hands, roll the dough into 1½- to 2-inch (3.75 to 5 centimeters) balls and arrange on the prepared sheet pans, about 2 inches (5 centimeters) apart. Transfer one sheet pan to the oven and bake, rotating the sheet pan as needed for even baking, until the bottoms are light brown—the tops will remain pale—20 to 25 minutes. Transfer the cookies to a wire rack and let cool completely, about 30 minutes. Repeat to bake the remaining cookies.
- Meanwhile, place the remaining ½ cup (65 grams) confectioners’ sugar in a wide, shallow bowl. Set a wire rack inside a sheet pan.
- Roll the cooled cookies in the confectioners’ sugar, then place on the rack.
Divider
Reprinted with permission fromMaman: The Cookbook by Elisa Marshall and Benjamin Sormonte with Lauren Salkeld.Copyright © 2021. Photographs by Linda Xiao. Published by Clarkson Potter, an imprint of Penguin Random House.
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