Search Blog
Blog Categories
Subscribe to our blog

Enter your email address:

Delivered by FeedBurner

Twitter
« Mashed Taters and Leek Lessons | Main | In Memorium »
Tuesday
Apr302013

Shortbread – the Best Cookie in the World

By Ben Mims
For Cooking Newbie, a blog for beginner cooks

I’ve been on a cookie tear recently, and it’s reminded me just how much I love shortbread. It’s arguably the best cookie in the world, especially when made with the very best ingredients. Butter, sugar and flour, that’s it, and each has to be of the highest quality to shine.

The way I like to jazz up shortbread is by simply adding spices to it and treating it like an eating utensil for ice cream. Cardamom Shortbread Cookies is inspired by ginger crunch cookies from New Zealand, one my favorites. I add cardamom and ginger to the basic shortbread dough and then add a touch of sea salt on top. This headily spiced cookie is the perfect foil for vanilla ice cream, but would also pair well with chocolate, strawberry or any classic, mellow ice cream flavor.

As the weather warms up, this is my preferred afternoon or weekend treat to get a break from the heat. Use this base recipe to play around with other spices you like, and create your own crunchy shortbread to keep around for whenever that craving hits.

To get the recipe and shopping list on your smartphone (iPhone, BlackBerry, Android device) or PC, click here.

Cardamom Shortbread Cookies
Makes about 2 dozen

1 cup sugar
1/2 pound (two sticks) plus 2 tablespoons unsalted butter, softened
1-1/2 teaspoons ground cardamom
1 teaspoon ground ginger
1 teaspoon kosher salt
3 cups flour
1 egg, mixed with 1 tablespoon water, for egg wash
Fleur de sel or sea salt, to taste

  1. Combine the sugar, butter, cardamom, ginger and salt in a large bowl, and using a handheld mixer, beat on medium-high speed until smooth and fluffy, about 5 minutes. Stir in the flour and beat on low speed until just combined. Transfer to a parchment paper-lined 8” x 8” baking pan, and press evenly into the bottom to create an even, thick layer.
  2. Heat oven to 350° F. Using a pastry brush, brush the egg wash evenly over the surface of the cookie dough and then sprinkle with fleur de sel. Bake until golden brown and crisp, about 25 to 30 minutes. Let cool completely in pan, and then use parchment paper to lift out cookies; cut into 2-inch triangles or whatever shape you like.

Special Fork is a recipe website for your smartphone and PC that solves the daily dinnertime dilemma: what to cook now! Our bloggers blog Monday through Friday to give you cooking inspiration. Check out our recipe database for quick ideas that take no more than 30 minutes of prep time. Follow us on Facebook , Twitter, Pinterest, and YouTube.



Related posts:
  1. St. Patty’s Shamrock Shortbread Cookies
  2. In Love with Lavender
  3. Irish Inspiration Around the World
  4. Dumplings around the World
  5. Flour Power

References (2)

References allow you to track sources for this article, as well as articles that were written in response to this article.
  • Response
    Response: www.coreceer.it
    Then again, the opposite could be true. I paid too much for it, but it’s worth it. Samuel Goldwyn 1882 1974
  • Response
    Response: ZcNbeEEU
    Easy 30 minute recipes for weekday cooking - Blog - Shortbread – the Best Cookie in the World

Reader Comments

There are no comments for this journal entry. To create a new comment, use the form below.

PostPost a New Comment

Enter your information below to add a new comment.

My response is on my own website »
Author Email (optional):
Author URL (optional):
Post:
 
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>