PERFECT IN EVERY WAY. Another recipe that all by itself justifies the cost the of entire MSBH. These shortbread cookies are nothing short of delightful and very easy to make. The resulting cookie is so good – tender, rich, flaky, with the perfect balance of buttery and sweet.
The cookie dough is spread into a small baking pan that is lined with parchment paper. It takes a little fussing with an offset spatula to get the dough even and smooth but it’s no big thing. After pricking with a fork, the oven does the rest.
The baked pan of cookie dough is sprinkled with sugar and promptly sliced into “fingers” while still hot from the oven. I used a ruler to make straight lines. Cutting through the cookie was like slicing a hot knife through butter – very easy!
Once cut, the cookies are cool completely in the pan. Then, all that was left to do was to remove them with a spatula.
(By the way, I put some fresh raspberries on the plate of cookies in an attempt to add some vibrancy to my posts – I am realizing just how beige all the food in the MSBH is.)