Mostly Classic Shortbread
The base is a traditional shortbread cookie, but we're giving it a small twist. In this version I created Saskatoon Sugar, for a natural fruit infused cookie without compromising the classic texture.
Ingredients
- 2 cups All Purpose Flour
- ¼ cup Saskatoon Sugar
- ¼ cup Powdered Sugar
- 1 cup Butter softened
- ¼ tsp Baking Powder
- ½ tsp Salt
Instructions
- Combine the softened butter and sugar, blending and smooth, light and fluffy. This can be by hand or with an electric mixer.
- Add in the flour, baking powder, and salt mixing thoroughly; this will be quite dry.
- Dump the mixture into an ungreased 9x13 pan, cover in plastic wrap and refrigerate for 30 minutes.
- Remove the plastic wrap and set it aside, press the dough flat and even to ¼" thickness. I like to start by pressing it out with a short rolling pin and then finishing with my fingers to get the edges. Try not to overwork it, too much kneading or pounding will affect the texture.
- Using a fork poke holes throughout the surface of the dough, this will help it bake evenly. Cover with the plastic wrap again and refrigerate for 30 minutes.
- When there is 10 minutes left pre-heat the oven to 350 °F. Once the time has ended and the oven is fully pre-heated, bake for 20 minutes.
- Remove from oven and while the cookies are still warm using a sharp knife cut the cookies into long rectangles. Once down the middle length-wise for two long halves, and again in 1" sections.
- Allow to cool slightly before removing from the pan to finish on a cooling rack.
Notes
Ry's Rating: 7/10
Note: The next time I make these I intent to use a full 1/2 cup of fruit sugar. This first batch is lovely, but the Saskatoon flavour is very subtle.