Shortbread - Instructions Continued
just until a smooth dough forms.
Pat the dough evenly into the prepared baking dish. The dough should be no more than 2/3" deep. Bake
until the top and bottom are lightly browned, about 30 minutes. The middle of the shortbread should
remain light. Let cool on a wire rack until warm to the touch.
Sprinkle the shortbread with the superfine or granulated sugar. Tilt the dish so that the sugar fully
and evenly coats the surface and then tip out the excess sugar. With a very thin, sharp knife, cut the
shortbread into rectangular fingers about 1/2" wide and 2" long. If the cookies have become cold they
will not slice well, so they must still be warm to the touch at this point. Chill thoroughly before
removing from the baking dish.
The first cookie is difficult to remove, but the rest should come out easily with the aid of a small,
thin offset spatula. The cookies will keep in an airtight container in a cool place for up to 2 weeks.
Makes one 6" x 10" pan, about sixty 2" x 1/2" bars.
Elisabeth M. Prueitt and Chad Robertson, Tartine (Chronicle Books, 2006).