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| Ronna Gradus / Miami Herald |
 Put a fork in it: Poking holes in shortbread dough helps prevent air bubbles. |
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Richer than a sugar cookie and a cousin to a butter cookie, shortbread is a holiday favorite. Although some people only know it from cookie tins, there's nothing like home-baked shortbread. The dough is easy to prepare, and the finished products keep for 10 days or more in airtight containers.
The best shortbread is a simple combination of a few premium ingredients - flour, sugar, butter and a pinch of salt. The name reflects the importance of shortening (butter in this case) in achieving its rich tenderness.
Shortbread is wonderfully compatible with a range of flavorings, from coffee and chocolate to lemon and cinnamon. Dip the tips of the finished cookies in melted chocolate for a decorative touch.
The dough can be formed into a log and chilled before cutting, or can be pressed through a cookie press or baked in a pan and cut into wedges.
Shortbread variations
Cappuccino: Knead 1 tablespoon instant coffee granules into the dough.
Brown Sugar: Substitute ¾ cup light or dark brown sugar for the granulated sugar.
Pecan, Walnut, Almond or Cashew: Add ½ cup toasted, ground nuts to the flour.
Spice: Add ½ teaspoon ground cinnamon, ⅛ teaspoon ground cloves and a pinch each of ground ginger and allspice to the flour.
Lemon zest shortbread
2 cups all-purpose flour
⅓ cup sugar, plus 1 tablespoon for sprinkling
⅓ cup confectioners' sugar
2 teaspoons grated lemon zest
¼ teaspoon salt
1 cup (2 sticks) unsalted butter, cut into pieces, softened
Heat oven to 325 degrees. In a food processor, combine flour, ⅓ cup granulated sugar, confectioners' sugar, lemon zest and salt; process briefly to blend. Add butter and process just until combined.
Turn out the dough onto a floured work surface and gather it into a rough ball. Pat it evenly over the bottom of an ungreased 10-inch springform pan or tart pan with a removable bottom. Press the tines of a fork around the edge to form a decorative border, and pierce the surface every 2 inches with the fork. Sprinkle with the 1 tablespoon sugar.
Bake until lightly golden at the edges and the center is firm to the touch, 45-50 minutes. Transfer to a wire rack and let cool in the pan for 10 minutes. Carefully remove the sides of the pan. Using a long, sharp knife, score the shortbread into thin wedges. Let cool completely before cutting and serving. Store in layers, separated by wax paper, in an airtight container at room temperature for up to 5 days. Makes 12-16 cookies.
Source: Adapted from "Williams-Sonoma Holiday Entertaining" by Georgeanne Brennan (Oxmoor House, $34.95)
Per cookie (based on 12): 244 calories (58 percent from fat), 15.6 g fat (9.7 g saturated, 3.9 g monounsaturated), 40.7 mg cholesterol, 2.3 g protein, 24.4 g carbohydrates, 0.6 g fiber, 51 mg sodium.
