Makes 12 triangular-shaped pieces
Cultured butter gives cookies and shortbread a gentle, tangy background note. The butter, different from what's labeled ''sweet cream butter'' in the supermarket, is the result of introducing good, living bacteria into pasteurized cream, which then undergoes a fermentation process before churning. (By comparison, sweet cream butter, salted or unsalted, is produced by simply churning pasteurized cream.) In this shortbread, the light acidity of salted cultured butter is balanced by flour, a little cornstarch, granulated sugar, confectioners' sugar, and vanilla, which form a rich, complex taste in tender shortbread triangles. Two brands of cultured butter widely available are Ploughgate Creamery in North Bennington, Vt., and Vermont Creamery in Websterville, Vt. If you cannot find cultured butter, substitute a high-butterfat, salted, sweet cream butter such as Kerrygold Pure Irish Butter. The simple shortbread dough is patted into a fluted tart pan with a removable base, scored into triangles, sprinkled with sugar, and sent to a low oven. While some shortbread recipes instruct you to pull the round from the oven before it browns at all, this one should be a pale golden color. You can taste the butter in these luscious, flaky triangles.
Butter (for the pan)
2
cups flour
3
tablespoons cornstarch
¼
teaspoon baking powder
8
ounces salted cultured butter (such as Ploughgate Creamery or Vermont Creamery), at room temperature
⅔
cup confectioners' sugar
2
teaspoons vanilla extract
Extra granulated sugar (for sprinkling)
2
tablespoons granulated sugar
1. Set the oven at 325 degrees. Lightly butter a 9-to-9-1/2-inch fluted tart pan with a removable base. Have on hand a rimmed baking sheet (such as a jellyroll pan) that the tart pan will fit on. The sheet will heat in the oven before you set the tart pan on it. You also need parchment paper to line the rimmed sheet.
2. Place the rimmed baking sheet in the oven (without parchment).
3. In a bowl, whisk the flour, cornstarch, and baking powder to blend them.
4. In an electric mixer, beat the butter for 2 minutes at medium speed. Add the confectioners' sugar and vanilla extract. Beat for 2 minutes, scraping down the sides and bottom of the bowl often with a rubber spatula.
5. With the mixer set on its lowest speed, add the flour mixture in 2 additions, beating only until it is thoroughly combined and scraping down the sides of the bowl.
6. Remove the bowl from the mixer stand. With the rubber spatula, dig deep into the bowl to make sure there is no dry flour. If so, blend it into the dough. Scrape the dough into the tart pan. With your fingers, pat it into an even layer. If necessary, dip your fingers into extra granulated sugar to keep the dough from sticking.
7. Sprinkle the dough evenly with the 2 tablespoons granulated sugar.
8. Using a metal bench scraper or a small offset metal spatula dipped often into extra sugar, carefully score the dough into quarters, then cut each quarter into three triangles. You will have 12 total. Note: Do not prick the dough.
9. Carefully remove the hot baking sheet from the oven. Set the parchment on it, then the tart pan. Bake for 30 to 35 minutes, or until the top is set and just starting to brown. Transfer the baking sheet to a wire rack.
10. Cool the shortbread in the pan for 1 hour. Set the tart pan on a small bowl so the rim falls off. Transfer the base with the shortbread to a cutting board. Use a knife or metal bench scraper to follow the pre-scored sections to cut the round into 12 triangles. Leave for 2 hours. Store in an airtight container.
Lisa Yockelson
Makes 12 triangular-shaped pieces
Cultured butter gives cookies and shortbread a gentle, tangy background note. The butter, different from what's labeled ''sweet cream butter'' in the supermarket, is the result of introducing good, living bacteria into pasteurized cream, which then undergoes a fermentation process before churning. (By comparison, sweet cream butter, salted or unsalted, is produced by simply churning pasteurized cream.) In this shortbread, the light acidity of salted cultured butter is balanced by flour, a little cornstarch, granulated sugar, confectioners' sugar, and vanilla, which form a rich, complex taste in tender shortbread triangles. Two brands of cultured butter widely available are Ploughgate Creamery in North Bennington, Vt., and Vermont Creamery in Websterville, Vt. If you cannot find cultured butter, substitute a high-butterfat, salted, sweet cream butter such as Kerrygold Pure Irish Butter. The simple shortbread dough is patted into a fluted tart pan with a removable base, scored into triangles, sprinkled with sugar, and sent to a low oven. While some shortbread recipes instruct you to pull the round from the oven before it browns at all, this one should be a pale golden color. You can taste the butter in these luscious, flaky triangles.
| Butter (for the pan) | |
| 2 | cups flour |
| 3 | tablespoons cornstarch |
| ¼ | teaspoon baking powder |
| 8 | ounces salted cultured butter (such as Ploughgate Creamery or Vermont Creamery), at room temperature |
| ⅔ | cup confectioners' sugar |
| 2 | teaspoons vanilla extract |
| Extra granulated sugar (for sprinkling) | |
| 2 | tablespoons granulated sugar |
1. Set the oven at 325 degrees. Lightly butter a 9-to-9-1/2-inch fluted tart pan with a removable base. Have on hand a rimmed baking sheet (such as a jellyroll pan) that the tart pan will fit on. The sheet will heat in the oven before you set the tart pan on it. You also need parchment paper to line the rimmed sheet.
2. Place the rimmed baking sheet in the oven (without parchment).
3. In a bowl, whisk the flour, cornstarch, and baking powder to blend them.
4. In an electric mixer, beat the butter for 2 minutes at medium speed. Add the confectioners' sugar and vanilla extract. Beat for 2 minutes, scraping down the sides and bottom of the bowl often with a rubber spatula.
5. With the mixer set on its lowest speed, add the flour mixture in 2 additions, beating only until it is thoroughly combined and scraping down the sides of the bowl.
6. Remove the bowl from the mixer stand. With the rubber spatula, dig deep into the bowl to make sure there is no dry flour. If so, blend it into the dough. Scrape the dough into the tart pan. With your fingers, pat it into an even layer. If necessary, dip your fingers into extra granulated sugar to keep the dough from sticking.
7. Sprinkle the dough evenly with the 2 tablespoons granulated sugar.
8. Using a metal bench scraper or a small offset metal spatula dipped often into extra sugar, carefully score the dough into quarters, then cut each quarter into three triangles. You will have 12 total. Note: Do not prick the dough.
9. Carefully remove the hot baking sheet from the oven. Set the parchment on it, then the tart pan. Bake for 30 to 35 minutes, or until the top is set and just starting to brown. Transfer the baking sheet to a wire rack.
10. Cool the shortbread in the pan for 1 hour. Set the tart pan on a small bowl so the rim falls off. Transfer the base with the shortbread to a cutting board. Use a knife or metal bench scraper to follow the pre-scored sections to cut the round into 12 triangles. Leave for 2 hours. Store in an airtight container.