|An unlikely pair: Glamorous chocolate mousse and simple shortbread for dessert.|
Okay - when it comes to cookies, plain-Jane shortbread isn't going to win a beauty contest. But as we all should know, that's not what's most important.
It's what's on the inside that counts, and in my mind shortbread wins the hospitality award every time. Its sweet buttery deliciousness is comforting, welcoming and people love it.
For a recent dinner, I put a slice of shortbread next to a fancy homemade chocolate mousse and although the latter was delicious, I kid you not, it really was the shortbread that I loved most.
The shortbread was also way easier to make that's why I'm calling the recipe Simple Shortbread.
Here's how to make it:
(makes 16 cookies)
2 cups flour
1 cup unsalted butter, softened
1/2 cup powdered sugar
1/4 teaspoon sea salt
1/4 teaspoon baking powder
1 teaspoon vanilla
2 tablespoons granulated sugar
Preheat the oven to 350 degrees and lightly coat a 9-inch pie pan with nonstick cooking spray.
Cream together the butter, powdered sugar and vanilla. Add the salt and baking powder and mix well. Finally add the flour and mix until a soft dough forms.
|Mix the dough just until it comes together.|
Transfer the dough to the prepared pie pan and press it evenly into the pan.
|Transfer the dough to a 9-inch pie pan that has been lightly coated with nonstick cooking spray.|
|Using your hands, press the dough evenly into the pan.|
|Score the dough into 16-wedges.|
|Prick the wedges with a fork.|
|Almost ready for the oven.|
|Finally, sprinkle on the two tablespoons of granulated sugar. Now it's ready to bake!|
Bake for 30 to 35 minutes or until golden brown.
Remove from the oven and let cool for 5 minutes. Following the score marks, cut the shortbread into wedges. It's important to cut the wedges while the shortbread is warm.
|While the shortbread is warm, follow the score marks and cut into wedges. Let the cookies cool before removing from the pan and serving.|
Let cool before serving.