Buttery Shortbread

Name: Buttery Shortbread
Yield: Makes 16 wedges
Ingredients: 1 3/4 cups, unbleached all-purpose flour (8.75 ounces/248 grams), preferably Gold Medal or Pillsbury, protein content no higher than 10.5 percent; 1/4 cup, rice flour (1.3 ounces/37 grams); 2/3 cup, superfine sugar (4.8 ounces/136 grams); 1/4 teaspoon, table salt; 16 tablespoons, unsalted butter (2 sticks), cold

Desserts or Baked Goods
Cookies
Holiday

Appears in Cook's Illustrated November/December 2001

A quick, foolproof technique produces shortbread that is miles ahead of the packaged stuff.

SERVES Makes 16 wedges

TIME 1½ hours, plus 3 hours cooling

Why This Recipe Works

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