Bien Cuit Shortbread

Four simple ingredients: butter, powdered sugar, flour and kosher salt.  Basic staples found in any pantry that triumphantly come together in these delicious Bien Cuit Shortbread.  I've never been to the eponymous New York bakery where the recipe comes from but, fortunately, now I don't have to make the cross-country trek. 

I first saw the shortbread featured on Food 52's Instagram account.  To be honest, it was their finger-like shape that really caught my attention.  When I read Amanda Hesser's testimony that they were the world's best shortbread I couldn't not make them.  Indeed, she was absolutely correct...the cookies were so delicious: short, buttery and just a hint of sweetness.   I think they will be a strong contender for this year's holiday cookie box.

Bien Cuit Shortbread

 

 Makes about 48 cookies

 

302 grams unsalted butter, cold

93 grams powdered sugar

302 grams all-purpose flour

3 grams kosher salt

 

1/8 cup regular or demerara (raw) sugar, for sprinkling 

Cut the cold butter and reserve at room temperature to temper slightly. Line a 13x9-inch baking sheet or baking dish with parchment paper.

 

Mix the confectioners’ sugar, salt, and flour in a mixer fitted with a paddle attachment. Mix for a few seconds to combine the dry ingredients.

 

Add the cubed butter and mix on low speed until a smooth dough is formed and butter is fully incorporated. At first, the dough will look extremely flaky and dry; let it keep mixing and it will eventually come together into a dough. 

 

Dump the dough into the baking sheet ordish and spread it evenly to the corners. Cover with plastic wrap and chill overnight. 

 

The next day, heat the oven to 300°F. Dock the dough every inch or so with a fork. Bake until the shortbread is golden brown, 60-75 minutes. 

 

Remove the pan from the oven and let cool for 5 minutes. Turn the shortbread out onto a cutting board, and slice into 4-inch x ¾-inch slices. Sprinkle with raw sugar and transfer to a baking rack to cool completely. Store in airtight containers.