Shortbread’s great when you’re short on time.
“That taste doesn’t leave your mouth, you just want more. I’ll be 500 lbs. before I blink.”
~ says my 115-pound-soaking-wet Mom about Barefoot’s apple pie crust
Dang it. I guess you know now that I’m not religiously barefoot in the kitchen.
I made Ina Garten’s apple pie bars before (see post) but it took me all morning. Today I decided to save myself 3 hours of work and made only the crust. Vanilla, walnuts and cinnamon make it DeathbedFood.
Besides saving time, this was a timely dessert. I’m in a shortbread rut (AKA obsessed with shortbread). I’m buying every type imaginable from the ubiquitous Walkers Shortbread to Rustic Bakery Shortbread Cookies to Makabi & Sons “Oaxaca” chocolate-cinnamon-cayenne Shortbread Cookies from Miette Bakery in Marin Country Mart . Ina’s apple pie bar crust beats ’em all. Rest assured, I’ve done my shortbread due diligence so you don’t have to.
1 pound of butter! 4 sticks of butter! You gotta rein it in.
A little dab will do ya.
I like to eat mine neat, sans toppings, as well as a la mode with my trusty Strauss Family Farms Organic Vanilla Bean ice cream.
- 1 pound (4 sticks) unsalted butter, at room temperature
- ¾ cup granulated sugar
- ½ cup light brown sugar, lightly packed
- 2 teaspoons pure vanilla extract
- 4 cups all-purpose flour
- 1½ teaspoons kosher salt
- ½ cup chopped walnuts
- 1 teaspoon ground cinnamon
Preheat the oven to 375 degrees.
Place the butter in the bowl of an electric mixer fitted with the paddle attachment and beat well. Add in granulated sugar, brown sugar, vanilla, cinnamon and walnuts; beat on medium speed for 2 minutes, until light and creamy. Sift the flour and salt together and, with the mixer on low, slowly add to the butter-sugar mixture, beating until combined. Scatter the dough in clumps in a 9 × 13-inch baking pan and press it lightly with floured hands on the bottom evenly. Refrigerate for 20 minutes. Bake for 20 – 25 minutes, until the crust is golden brown.