Acorn Market Shortbread Cookies
1 lb. soft unsalted butter (4 sticks)
1c. light brown sugar
3c. all purpose flour
You will need a stand mixer. Preheat your oven to 300 degrees. Place the butter and salt in your mixing bowl. Beat on med-high for 3 minutes. Stop mixer, scrape down the bowl and add the sugar. Beat another 5-6 minutes. The butter/sugar mixture should be light and fluffy. It should fill the bowl. Turn the mixer on low and add the flour slowly. Beat on low until it is all incorporated, about 2 minutes. Now you can get a little crazy - decide on a shape for your shortbread.
The simplest way is to roll the dough into a long log and wrap it in plastic wrap. Refrigerate at least 3 hours - or overnight.
You can also press it into a plastic wrap lined pie pan (to cut later into wedges) and then chill.
Or whatever mold you decide to use. Just refrigerate it for at least 3 hours.
Remove the cookie dough roll from the fridge. Slice the dough into 1/4" rounds and place on a parchment lined cookie sheet. Work quickly - the dough must go into the oven while it is still firm and cold. The cookies won't spread too much or rise so you can place them close together.
Bake them at 300 degrees for 30 minutes. Let them cool completely (about 30 minutes) before removing them from the sheet. Now there you are. Simply fabulous buttery bites. Divine.
You may add toasted pecans, craisins, or other dried bits of fruit to the dough prior to chilling for a variation. You may dip the cooled cookies in melted white or dark chocolate and dip in nuts or coconut. Just don't add chocolate chips or white chocolate to this dough. Trust me - I've tried it. It doesn't work.
So bake a batch or two. Wrap them in pretty paper and ribbons and give them as gifts. Or hide them in a tin and savor them all by yourself.
Happy Easter to you all from all of us at Acorn.