Sugared Shortbread

Diets

Vegetarian

Ingredients

Baking & Spices
- 1/4 cup 62 grams sugar
- 240 g All-purpose flour
- 36 g Rice flour
- 2 g Sea salt, fine

Dairy
- 1 cup 16 tablespoons unsalted butter, unsalted

Time
Cook: 1H

Found on cooking.nytimes.com

Description

In 2012, The Times invited readers to submit their favorite cookie recipes. Amy Casey of Sparta, N.J., submitted this unusual recipe for shortbread that calls for melted butter and a little bit of rice flour (which is now relatively easy to find since it’s a popular gluten-free flour). You can mix this recipe in a bowl with a wooden spoon in about three minutes, and the rice flour gives the shortbread a sandy, singular texture that’s accentuated by the coating of granulated sugar on the top and bottom. You can substitute cornstarch for the rice flour, but youll end up with a slightly softer crumb. Bonus: this keeps for weeks — but only if you hide it. Featured in: Just One More Cookie!.

Directions

Heat oven to 350 degrees. Line an 8-inch square pan with parchment paper. In a bowl, whisk together the flours, sugar and salt. Stir in the butter. Press dough evenly into the bottom of the prepared pan. Bake until golden brown, 40 to 45 minutes. Sprinkle evenly with sugar while warm and slice; cool completely.

Nutrition

148 calories; 10 grams fat; 6 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 11 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 1 gram protein; 27 milligrams cholesterol; 48 milligrams sodium

Serves: About 18 cookies
Cook Time: PT1H

cooking.nytimes.com

474 10 2017-06-25 17:04:58

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