These versatile shortbread cookies can be coated with melted chocolate, icing sugar, infused with lemon zest or enjoyed unadorned for their buttery goodness.
They are just as shortbread should be - crumbly, buttery and just sweet enough. I often use this shortbread recipe as a base for tarts.
Shortbread is so named because of its crumbly texture -- a result of working with the dough very gently and allowing it to rest. This allows the butter to inhibit the formation of gluten. For the best tasting results it's also important to use good quality, unsalted butter and pure vanilla extract.
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