Serious Eats / Carrie Vasios Mullins
I've recently become a full-time coupon clipper. I used to do it haphazardly, but in all honestly it was mostly limited to bringing in the voucher for a free pair of Victoria's Secret underwear or stealing the 10% off coupons that Banana Republic sent my mother in the mail. Those actually seemed like value plays—who doesn't want free cheeky bikinis?—whereas remembering to bring in the 50 cent coupon for bananas wasn't worth my time.
Well, I've grown up or gotten my act together or learned the value of money. Whatever you want to call it, I'm now the person who hands over my loyal customer card to be punched by the cashier before even paying for my coffee. I carefully fold up my foot-long Safeway receipt and keep it hanging on my fridge.
That's not to say I'm not still learning the ropes. There's a reason that Tyson Anytizers Taco Seasoned Chicken Quesadippers With Zesty Garden Salsa are 2-for-1 and it isn't because they're awesome. And when butter goes on sale at a group discount, I don't think to check the expiration dates. But that's when I start to make shortbread.
The butter purchase wasn't a complete fiasco, given that I love shortbread. Somewhere between a girly obsession with macarons and an obsession with oatmeal, they become my favorite go-to cookie. I like this version because of its versatility. A layer of shortbread is spread in the pan, then topped with your choice of fillings. Jam, peanut butter, or even chocolate ganache would all work. I chose Nutella because, well, when is that ever a bad idea?
The filling is covered with a second layer of shortbread and baked until golden. The resulting cookies are delicious little sandwiches; more shortbread than filling, which is fine because I used my standard recipe for buttery, soft, just-slightly-salty shortbread. The filling adds a note of something extra—here it was chocolate and hazelnuts. These are easy to make, but they look pretty enough for a cookie plate. You can roll out both halves of dough if you want a precisely neat line (though I kind of like the zig-zaggy ones; they look like Charlie Brown's shirt.)
May 2012
Recipe Details
Shortbread Sandwiches Recipe
Ingredients
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2 cups (about 10 ounces) all-purpose flour
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1/2 teaspoon kosher salt
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2 sticks (8 ounces) unsalted butter, at room temperature
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1/2 cup (about 3 1/2 ounces) sugar
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1/4 cup jam, Nutella, peanut butter, or chocolate ganache
Directions
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Adjust oven rack to upper middle position and preheat oven to 350°F (175°C). Butter an 8-inch springform pan. In a small bowl, whisk together flour and salt; set aside. In the bowl of a food processor, process butter until light and fluffy, about 3 minutes. Add sugar and pulse for 1 minute. Add flour mixture and pulse just until dough comes together.
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Divide dough into two equal portions. Press one half of dough into bottom of prepared pan until even. Spread with filling of choice, leaving 1/3-inch border at edge of pan. On a lightly floured surface, roll second half of dough out into 8-inch circle. Transfer to pan and place on top of filling. Gently press down on edge of dough to seal. Bake until golden, about 45 minutes.
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Let cookies rest in pan for 15 minutes, then transfer to a cooling rack. When cool, cut into wedges or squares.
Notes
I like to use my food processor for this recipe, but you can also use an electric beater. Simply cream the butter and sugar together until light and fluffy, about 3 minutes.
Special Equipment
8-inch springform pan, food processor or hand mixer, rolling pin
| Nutrition Facts (per serving) | |
|---|---|
| 218 | Calories |
| 12g | Fat |
| 25g | Carbs |
| 2g | Protein |
| Nutrition Facts | |
|---|---|
| Servings: 15 | |
| Amount per serving | |
| Calories | 218 |
| % Daily Value* | |
| Total Fat 12g | 16% |
| Saturated Fat 8g | 38% |
| Cholesterol 33mg | 11% |
| Sodium 46mg | 2% |
| Total Carbohydrate 25g | 9% |
| Dietary Fiber 1g | 2% |
| Total Sugars 9g | |
| Protein 2g | |
| Vitamin C 0mg | 2% |
| Calcium 8mg | 1% |
| Iron 1mg | 5% |
| Potassium 28mg | 1% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |