My friend Mike, who is British, asked me to develop a product that represented him to give away during his student office campaign. What is easy to make, delicious, and oh so-save-the-queen-william-and-kate British?
Shortbread, my lady!
To find the most delicious and buttery shortbread recipe, I looked no further than my personal, culinary bible: Thomas Keller's Ad Hoc at Home.
I love cookie dough, but preferably in chocolate-chip or peanut butter form... but this cookie dough is to die for. A good sign that your future cookie will be delectable: the dough is delectable. These cookies melt in your mouth and will make you feel like you are at a tea party with the queen... even if you are simply in your dorm room on a Monday night.
Heath Bar Crunch Shortbread Cookies
adapted from Thomas Keller's Ad Hoc at Home
- 1.75 sticks unsalted butter
- 0.5 cup granulated sugar + extra to sprinkle over cookies
- 1 tsp vanilla paste or extract
- 2 cups AP flour
- 1 Heath Bar crumbled into little pieces
- Mix butter and sugar for 3 minutes until creamy and fluffy with an electric mixer or dough paddle
- Add vanilla paste and add flour in 1/2 cup increments, beating in between until a uniform dough has formed
- Add the Heath Bar bits and fold into the dough with a spatula
- Place the dough between parchment paper, rolling up the ends, and flatten four sides so you form a long rectangular brick of dough
- Wrap the dough brick and refrigerate for 3-12 hours
- After the dough has chilled slice the brick horizontally, forming about 20 rectangular cookies (ala slice'n'bake cookies before they sliced them for you)
- Preheat oven to 350 and line a cookie sheet with parchment paper
- Bake cookies for 11-14 minutes