Wednesday, October 26, 2011

Heath Bar Crunch Shortbread Cookies

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
  1.  Mix butter and sugar for 3 minutes until creamy and fluffy with an electric mixer or dough paddle
  2. Add vanilla paste and add flour in 1/2 cup increments, beating in between until a uniform dough has formed
  3. Add the Heath Bar bits and fold into the dough with a spatula
  4. Place the dough between parchment paper, rolling up the ends, and flatten four sides so you form a long rectangular brick of dough
  5. Wrap the dough brick and refrigerate for 3-12 hours
  6. 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)
  7. Preheat oven to 350 and line a cookie sheet with parchment paper
  8. Bake cookies for 11-14 minutes


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