Pagosa Baking Company Shortbread
Shortbread is a staple here – you’ll see it in the pastry cases every day as Raspberry Jam Hearts, or as the base for Lemon Bars and Espresso Bars. Our Mascot cookies are shortbread dipped in chocolate. It’s how we start our holiday preparations, the foundation for bright sparkling colorful sugars, cut into shapes that celebrate a particular season or event. We use our Colorado grown and milled wheat flour, and European butter as a portion of the overall fat in the recipe. It adds richness and flavor. A little milk is added at the end to compensate for our dry climate. You may choose to leave it out.
Shortbread is particularly delicious with toasted chopped pecans. You may mix them into the dough, and pat into a round pan. Score into wedges before you bake it, for a very traditional look.
Enjoy!
Kathy
Ingredients
- 10 ounces flour
- 8 ounces unsalted butter, cold and cut into ½ inch cubes
- 1/4 teaspoon salt
- 1 ounce powdered sugar
- 1 3/4 ounces granulated sugar
- 1/2 fluid ounce milk
Instructions
- In a standing mixer, cream the butters, salt and sugars together till you can see only very tiny lumps of butter in the mix. These will help add flakiness to the baked cookie. Add half the flour, and mix till combined. Add the remaining flour, mixing again, till the dough starts to come together, but still looks dry. Stop the mixer and pour the milk in the bottom of the bowl. Mix for 30 seconds, till the dough comes together. Gather the dough into a ball, flatten, and wrap in plastic wrap. Chill the dough till ready to use.
- Preheat the oven to 325 degrees. Remove the dough from the refrigerator half an hour before you’re ready to roll it out.
- Using a floured surface and rolling pin, roll the dough to ¼” thick. Cut the dough into desired shapes. Place cut outs on a parchment lined cookie sheet. Chill the cut outs for 10 minutes. Bake cookies for 10 to 14 minutes, depending on size. Cool completely. Decorating cut outs: When using colored sugars, apply the sugar to the cookie before baking.
Miriam Horn says
This recipe seems to be missing the quantity of flour — instead has butter listed twice?
R. Peck says
The recipe above calls for 12 ounces of flour and later, four cups of flour. Which is it please?
Kathy Keyes says
Thanks for letting us know! The recipe is now correct.