Back to Basics

I don't think a cookie can get any simpler than a shortbread cookie. All we really need is butter, sugar, and flour--mixed in that order, rolled, cut, then baked. It is rich and scrumptious as is, but very amenable to flavorings. Toss in citrus zest, ground nuts, ground espresso, or any spices of your choosing. We decided on cinnamon and finely chopped chocolate. Rosalind calls this shortbread of ours:

Chocolate Cinnamon Rectangles

8 oz unsalted butter (cold, cut up into small pieces)
1/2 c sugar
2 1/4 c flour

1/4 t salt
1 t cinnamon
1 c finely chopped chocolate chips

Place the butter and sugar in the KitchenAid bowl. Using the paddle attachment, mix on low speed just until the butter combines with the sugar.



Add the salt, cinnamon, and chopped chocolate chips. Mix a little bit more. Scrape down the dough that clings to the paddle.

Add the flour and mix on low speed, scraping the bowl a couple of times until the dough has just about pulled together.

Roll the dough to a 1/4 of an inch thick between two pieces of plastic wrap or sheets of parchment paper.



Cut. We decided to use a ravioli cutter to have that nice edge to it and make them rectangular shaped.



Place 1/2 inch apart on a baking sheet. Bake at 300 F for about 30 minutes, until the cookies are golden on the bottom and the edges.