Shortbread Cookie Recipe
Shortbread is a type of unleavened cookie. Originally from Scotland, it consisted of three ingredients; sugar, butter and flour. Although it was probably made out of oat flour initially, it is now typically made using wheat flour. Being an expensive dessert to make, shortbread was reserved for special occasions, like Christmas or weddings. Shortbread cookies are still a part of many peoples Holiday traditions. Shortbread cookies are primarily cut into 3 shapes; round, oblong and wedge-shaped.
The shortbread recipe I use is very basic, and is from the Fannie Farmer Cookbook by Marion Cunningham. Revised and copyrighted in 1990 it contains some updated chapters for more modern baking than the original Fannie Farmer Cookbooks. I obtained my copy in 1990 and it is one of two cookbooks that I use as my “go to” for basic recipes and instructions for cooking and baking.
Scotch Shortbreads
½ pound butter
½ cup powdered sugar
2 cups flour
¼ teaspoon salt
Preheat the oven to 350 degrees. Cream the butter, then gradually add the sugar, beating well. Mix the flour and salt together and add to the first mixture, combining thoroughly. Roll out the dough with a rolling pin until it is ¼ inch thick, then cut into rectangles or any other shape desired. Put them on ungreased cookie sheets, prick each cookie with a fork, and bake for 20-25 minutes or until lightly browned around the edges.
As with many recipes, shortbread cookies have evolved over the years. The addition of salt is common to the original 3 ingredients. Some recipes call for the shortbread to be dipped halfway into a melted chocolate mixture. Other changes and additions have also been made. Shortbread is often used as a bottom layer or base to other cookie recipes.
Here is a recipe using shortbread as the base layer. I have seen this recipe in many different cookbooks. This uses parts that I liked from at least three different recipes, and my own experiences with what works.
Millionaire’s Shortbread
Shortbread Layer:
2 sticks unsalted butter, softened
2 cups all-purpose flour
2/3 cup sugar
¼ teaspoon salt
Caramel Layer:
2-14 ounce cans sweetened condensed milk*
Chocolate Layer:
6 ounces semi-sweet chocolate, cut into pieces
4 Tablespoons unsalted butter
Preheat oven to 350 degrees. Butter and grease the sides and bottom of a 9x13 baking dish.
For the shortbread layer, cream the butter and sugar together with an electric mixer. Gradually add the flour and salt to the mixture until combined. Press the mixture into the bottom of the prepared pan. Prick the shortbread with a fork. Bake 20-25 minutes until lightly golden brown. Remove from the oven and cool completely on a wire rack.
For the caramel layer, empty the sweetened condensed milk into a glass bowl and microwave on medium (50%) stirring after 2 minutes. Repeat until the milk has become thick and caramel colored (light golden brown). This takes 12-16 minutes. Remove from microwave and beat until smooth. Pour the caramel over the cooled shortbread. Set aside.
For the chocolate layer, combine the chocolate and butter in a glass bowl. Microwave on medium after one minute increments until the mixture is melted and smooth. Pour the chocolate over the cooled caramel and spread with a rubber spatula. Cool slightly. Refrigerate for about an hour to harden the chocolate.
Remove from the refrigerator and cut into squares. If it has been refrigerated until the chocolate is very hard, let stand at room temperature for a few minutes before cutting so the chocolate does not crack.
Store this in the refrigerator for best results.
*You can substitute Dulce de Leche if you can find it. Many stores with “ethnic aisles” have it in their Hispanic section. Or, you can use the long-cook method of using the sweetened condensed milk in the can in a stockpot or dutch oven. Remove the label. Place the can in the large pan. Cover the can with water and cook (not boiling) for 4-5 hours. Make sure the can is covered by water at all times. Turn off the pan, and let sit to cool. I have done this for years with no problems, however many people advise against it. If it boils, it can explode. This makes a great caramel sauce for almost anything!
Another method I have heard of recently, but have not personally tried is the slow cooker or crock pot method:
Place a saucer in the bottom of your slow cooker, and place the can (label removed) on the saucer. Add water to fully cover the can. Cover and set on low setting. Cook for 8 hours. Turn the slow cooker off and let the can cool.