These cookies have no eggs or baking powder in them. It is essential that you beat the clarified butter and sugar well. This is the secret to their unique texture. They are meltingly smooth on the outside with a delicate crunch on the inside. They are very easy to make, but it is important to work with a gentle hand to ensure the dough remains light and fluffy.
MAKES: 6 dozen cookies
INGREDIENTS:
- 1 cup clarified butter, chilled
- ¾ cup icing sugar
- 1 tsp vanilla
- 1½ cups flour
- pinch of salt
- pine nuts, to garnish
INSTRUCTIONS:
- In a medium bowl beat together the clarified butter and sugar using an electric mixer for about 10 minutes, until pale and creamy. Add the vanilla. Mix well. Sift the flour and salt and add gradually to the beaten mixture. Test the dough by seeing if you can roll a ball in your hand without sticking. Beat on low speed until it comes together. Cover and refrigerate for 30 minutes before shaping the shortbread.
- Preheat the oven to 325°F.
- Take small-sized pieces of the dough and roll gently in the palms of your hand to make a ball the size of a large marble. Place on a parchment lined baking sheet. Gently flatten into a disk and press a pine nut into the center. Bake for 10–12 minutes until it just sets. Don’t let the cookies brown; they should remain an ivory color. Remove and leave to cool completely on the tray before serving.
