I am quite possibly the least patient person on the planet.
Shortbread is so easy. Effortless really. The dough requires few ingredients
and minimal working.
But the waiting for an hour before you roll out the dough bit? I am not so good at that.
With shortbread, you have to let the butter chill just enough. The dough must be cold enough that is doesn't spread into a melty mess, yet warm enough so that it doesn't spring reflexively back and is impossible to roll out. Patience is key.
If I lived my life by the same rules I bake shortbread with, it would be a lot easier.
See how pretty things can be when you have patience?
This black and white situation is delicious and worth the wait. However, if you are impatient like me and in need of some instant gratification, this beverage will do the trick.
This drink makes the shortbread's resting hour pass quite quickly. Enjoy!
1 stick butter (unsalted, room temp)
1/4 c. sugar plus extra for sprinkling
1/2 teaspoon pure vanilla extract
1 cups all-purpose flour
1/8 teaspoon salt
Dark chocolate bar (for dipping)
-Preheat the oven to 350
-Cream butter and sugar
-Sift flour and salt and add to the sugar mixture
-Mix until just combined
-Pour onto a cutting board dusted with flour and shape into a flat disk
- Wrap in plastic and chill for 30 minutes.
-Roll the dough 1/2-inch thick
-Cut with desired cookie cutter (or in my case, glass)
-Place the cookies on an ungreased baking sheet and sprinkle with sugar
-Bake for 15 minutes until the edges begin to brown
- Allow to cool to room temperature.
-When the cookies are cool, place them on a baking sheet lined with parchment paper
-Melt chocolate and dip each cookie
-Allow to set
Rosemary simple syrup
- To make syrup, boil equal parts sugar and water together, add 4 tablespoons fresh rosemary and allow to steep/chill
-Put 1/2 oz. infused syrup into a tall glass
-Squeeze 1/4 lemon into glass
-Muddle syrup, juice, and fresh rosemary
-Add 1-2oz rum (depending on how strong you want the drink)
-Fill the rest of the glass with club soda