French Laundry Shortbread
Katie's final product! (photo by k.k.)
Katie Kwan | Chef's Blade
French Laundry Shortbread (15 cookies, 1.5″×3.5″)
-8 ounces all-purpose flour
-2 3/4 ounces superfine sugar
-1 vanilla pod
-5 1/2 ounces unsalted butter, at room temperature
-Coarse salt (kosher, Himalayan rock, etc)
try to get the best vanilla bean pods possible...it will pay off in the long run!
FYI For all you baking Luddites, epicurious posted a converted volume one.
Preheat to 350F
Step 1: Sift flour and sugar together into a large bowl.
Step 2: Split the vanilla bean in half lengthwise. With the back of a knife, scrape out every last seed.
Step 3: Add vanilla seeds and softened butter to the flour mixture and start incorporate with your fingers. Rub the flour into the butter until incorporated. The mixture should looks like moist beads. Smash together into a ball. Don’t overwork it.
Katie sprinkled salt on top of her cookies.
Step 4: On a very light floured counter top roll the dough out to 1/2 thick. Cut into whatever shape you like. I recommend these longer rectangles. Place on a cookie sheet at least 2 inches apart.
Step 5: Crumble the coarse salt on top of the cookies. !! Remember, that the salt is salty. Don’t go tossing it on as if you fixing to roast a chicken!!
Step 6: Bake for 15 minutes. At this point the cookies will be just set and pale white. You care for the golden look, rotate the pan and cook for 10 minutes longer.
Got it? OK, no go make 400 of them…