Finish your day with Melissa d’Arabian’s tried-and-true Buttery Shortbread, which she says “adds just enough sweetness to complete a meal without leaving one feeling heavy.”
(Makes 16 servings)
- 1 stick unsalted butter at room temperature
- ¼ cup sugar
- ½ teaspoon orange zest
- ½ teaspoon cinnamon
- ½ teaspoon kosher salt
- ½ cup all-purpose flour, plus extra to flour work surface
- ½ cup whole-wheat flour
- Preheat oven to 300°F. Place butter and sugar in bowl of stand mixer (or in medium bowl if using hand mixer) and cream until light and airy, about 1 minute. Mix in salt, orange zest, and cinnamon, then add flour in 4 ¼-cup increments, mixing after each addition. Gather dough into ball (wrap in plastic wrap, and refrigerate for 15 minutes).
- Lightly flour work surface and roll dough into an 8×2-inch rectangle, ½-inch thick. Trim slightly ragged edges and slice rectangle into 4 equal strips lengthwise. Repeat crosswise to yield 16 rectangles. Use spatula to transfer shortbread to cold, ungreased, rimmed baking sheet. Prick tops of squares with fork and bake until cookies are golden, about 25 minutes. Remove pan from oven and cool completely on wire rack.