I’m always skeptical when a recipe labels itself the “best.” It sets a really high standard that I just don’t think most recipes are able to live up to. So, when I was browsing recipes the other day and came across this one for the “best” shortbread from Cook’s Illustrated I didn’t think much of it – another “best” recipe, great… However, the more I read, the more I became hopeful and since the recipe was easy, I decided to give it a shot.
I have to tip my cap to Cook’s Illustrated on this one. These shortbread cookies are ridiculously good! They are everything the perfect shortbread should be: buttery, crumbly, slightly crisp – in short, amazing. The cookies incorporate oat flour and cornstarch to achieve the perfect texture and utilize the collar of a springform pan to prevent spreading during baking. They keep well for 7 days, which makes them a perfect treat to share with friends and family during the holidays. I will definitely make them again, though this time I might try one of the variations suggested – ginger shortbread, toasted oat shortbread or chocolate-dipped pistachio shortbread – I’m sure they’re all equally as good!
“Best” Shortbread
from Cook’s Illustrated, November 2009
1/2 cup old-fashioned oats
1 1/2 cups all-purpose flour
1/4 cup cornstarch
2/3 cup confectioners’ sugar
1/2 teaspoon salt
14 tablespoons cold unsalted butter, cut into 1/8-inch thick slices
Preheat oven to 450 F. Place the collar of a 9-inch springform pan upside down on a parchment-lined baking sheet. (The groove of the collar should be at the top.)
Pulse the oats in a mini prep or food processor until reduced to fine powder, about ten 5-second pulses. In bowl of a stand mixer fitted with the paddle attachment, mix ground oats, all-purpose flour, cornstarch, sugar, and salt on low speed until combined, about 5 seconds. Add the butter to the mixer and continue to mix on low speed until dough just forms and pulls away from sides of bowl, 5 to 10 minutes.
Press the dough into the springform collar in an even 1/2-inch-thick layer, smoothing top of dough with back of spoon. Using a 2-inch biscuit cutter, cut a hole in the center of the dough. Place the round alongside springform collar on baking sheet and place the biscuit cutter back into the hole in the center of the dough. Open the springform collar all the way, but leave it in place around the dough.
Bake the shortbread 5 minutes, then reduce oven temperature to 250 F. Continue to bake the shortbread until the edges turn pale golden, 10 to 15 minutes longer. Remove baking sheet from oven and turn off oven. Remove the biscuit cutter and springform pan collar; use a chef’s knife to score surface of shortbread into 16 even wedges, cutting halfway through shortbread. Using a wooden skewer, poke 8 to 10 holes in each wedge. Return the shortbread to the oven and prop door open with handle of wooden spoon. Allow the shortbread to dry in turned-off oven until pale golden in center, about 1 hour.
Transfer the baking sheet to a wire rack and cool the shortbread to room temperature, at least 2 hours. Cut shortbread at scored marks to separate.
I find shortbread to be a great winter snack with hot chocolate. I’m thinking this storm might be a perfect excuse to try out the recipe. They look delicious!
I love your photo! I’m usually pretty pleased with CI’s recipes, so I’ll definitely be giving these a try. Thanks for the info!!
🙂
ButterYum
Thanks for posting and reviewing this one. I made several batches of cookies today, and the new recipe I tried was a disappointment. I need something to finish off my assortment and this will be one I try!
I feel the same way about recipes that say “best.” Cook’s Illustrated particularly loves applying superlatives to their recipe. Have you noticed they have some called “really good?” That one amuses me. Anyway, your shortbread looks great. I made the same ones for Secret Baker and will probably make them again soon, they were excellent.
You usually can’t lose with CI – these look perfect. Even down to the fork tines! Shortbread is such a perfect gift for the holidays – I’m sure whoever receives these will be very lucky!
I love home-made shortbread, but not a fan of store bought, so I’m glad I found this recipe. I think I will definitely give it a try, just in time for Christmas! Shortbread *just* out of the oven is the best!
What an interesting recipe using oat flour. It sounds delicious! I’m bookmarking this one. Love your photos!
Mmm this shortbread does look gorgeous – definitely the best. Looks addictive too 🙂
Your little wedges look beautiful. I’ll have to try this sometime. Last week I tried shortbread dipped in chocolate and sprinkled with fleur de sel – it was incredible.
oooohhhh, love shortbread but i’ve never made it. Got to try this recipe!
It sure looks good!
I have such a weakness for shortbread and butter cookies in general. These look sooo tempting!
Thank You for this recipe! It really is the Best.I believe the baking is truly the improvement.
I know this post is a few years old now, but I just wanted to let you know that I tried this recipe last night and it was the truly the best shortbread I’ve ever had! Thanks so much for sharing the recipe! Only problem now is that this recipe is better than my mother-in-law’s… Uh oh, I smell Christmas drama…