Butter Shortbread Dough
Shortbread dough is renowned for its simplicity, versatility and forgiving nature. With the right ratio of flour to butter — and egg yolks for moisture and binding — this dough delivers crisp and crumbly cookies that melt just after the first bite. Six different types of cookies can be crafted from just three batches of this basic dough. You can certainly take on just one of these recipes at a time, but in a single day you can make all six: Sparkling Shortbread Cookies, Strawberry Jam Bars With Cardamom, Spiced Chocolate Marble Shortbread, Cheddar Chive Crisps, Salted Caramel and Peanut Butter Shortbread and Peppermint Patty Shortbreads. The dough can be divided, wrapped and refrigerated (or frozen) ahead of time and brought out as needed.
- Serves: 1 person
- 2cups/460 grams unsalted butter, at room temperature
- 2teaspoon kosher salt (such as Diamond Crystal)
- 2cups/415 grams granulated sugar
- 2large egg yolks
- 5cups/654 grams all-purpose flour
Step 1In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, salt and sugar. Beat on low speed until incorporated and smooth, scraping down the sides of the bowl as needed, about 3 minutes. (Do not beat until fluffy, you don’t need to incorporate air into the dough.) Add the yolks and mix until just combined. Turn the mixer off and scrape down the sides of the bowl.
Step 2Add the flour to the bowl all at once and scrape the bottom and sides of the bowl. Turn the mixer speed to low and beat until flour is fully incorporated, scraping the bowl again if needed, about 30 seconds. The dough will be in large crumbles. Wrap and refrigerate for later use, or divide the crumbles in half and proceed with Sparkling Shortbread Cookies, Strawberry Jam Bars With Cardamom, Spiced Chocolate Marble Shortbread, Cheddar Chive Crisps, Salted Caramel and Peanut Butter Shortbread or Peppermint Patty Shortbreads.