It is my favorite because of its simplicity as it only calls for four ingredients, and that shortbread highlights the star ingredient butter. The real "insider" secret to this recipe is using the highest quality butter you can get. For the batch, we used Kalona SuperNatural butter and you can really taste the quality of the butter in the final cookie.
Shortbread originated in Scotland with the first printed recipe, in 1736, from a Scotswoman named Mrs. McLintock. Shortbread is widely associated with Christmas and Hogmanay festivities in Scotland. These cookies are traditionally baked in trays as one dough and cut into bars or baked in a disc and cut into triangles.
To make these cookies more indulgent I added a drizzle of bittersweet chocolate and a sprinkle of flaky sea salt.
1 cup flour
1 stick butter, softened
1/4 cup granulated white sugar (we will pulse the sugar to make it finer, or if you can use baker's/caster sugar in place of granulated sugar)
Pinch salt, plus some to sprinkle over the drizzled chocolate
Half a bar of baking bittersweet chocolate
If using granulated sugar, pulse the sugar in a food processor to make the granules finer, but not as fine as powdered sugar. If using caster sugar, add it to the bowl of a food processor.
Add the flour and salt, pulse to combine. Add the butter to the bowl of the processor with the dry ingredients and pulse until a coarse sand-like texture is achieved.
To make traditional bars, turn out the dough into a lined baking tray and push the dough into the tray. Dock the dough with a fork and if desired pre-cut the dough to make cutting easier after it bakes.
To cut the dough with a cookie cutter, turn the dough out onto wax paper or plastic wrap and use the paper to push the dough together. Cover the dough with another layer of wax paper or plastic wrap and roll out to the desired thickness. Cut the cookies out, place on a baking tray, and dock with a fork.
Bake at 350F for about 10-15 minutes or until the edges begin to turn a light golden brown. Remove from the oven and allow to cool. If you are making bars or triangles, cut the cookies while still warm.
While the cookies are cooling melt the chocolate and place in a piping bag. Once the cookies are cool, drizzle the chocolate over the cookies and sprinkle with flaky sea salt.