Shortbread Crust

Welsh Family Kitchen

Shortbread Crust

For lemon squares

Ingredients:
2 1/2 cups all-purpose flour 3/4 teaspoon salt 2 sticks unsalted butter, at room temperature 1 cup powdered sugar 1 large egg 1 teaspoon vanilla extract

Procedures:

Heat the oven to 350^o. Arrange 2 racks to divide the oven into thirds and heat to 350^o. Have 2 unlined, ungreased, preferably aluminum (not nonstick) baking sheets ready.
Combine the flour and salt. Whisk the flour and salt together in a medium bowl; set aside.
Cream the butter and sugar. Place the butter and sugar in a stand mixer fitted with the paddle attachment. Beat on low speed until combined, then beat on medium speed until fluffy and lightened in color, about 3 minutes.
Add the egg and vanilla. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Add the egg and vanilla, return the mixer to medium speed, and beat until well-combined, about 1 minute.
Fold in the flour mixture. Stop the mixer and scrape down the sides of the bowl again. Add the flour mixture, return the mixer to low speed and mix until just incorporated. Do not over mix.
Fill and use the cookie press. Fill the cookie press with as much dough as will fit. Fit the press with a die. Press the dough directly onto 2 baking sheets, spacing them as close together as the press will allow. Press only 1 shape per baking sheet, as different shapes have different baking times. Refill the cookie press with more dough as needed.
Bake the cookies. Bake the cookies for 5 minutes. Rotate the baking sheets between racks and from front to back. Bake until the cookies are a pale golden-brown, 4 to 7 minutes more depending on the shape, removing any sheets of cookies that are ready first. Cool on the baking sheets for 5 minutes, then transfer the cookies to a cooling rack to cool completely. Repeat with pressing and baking the remaining dough, being sure to cool the baking sheets completely between batches.

Notes:

2021-11-24: Used for the Lemon Squares base crust, it was baked at 350^o for 35 minutes before being covered with the filling.
2020-12-02: A base crust for lemon squares. Baked at 350 for 20 minutes.
2020-10-18: We used a pumpkin shape in the cookie press and baked a total of 12 minutes. Lyd felt they were “doughy” and needed more time and I found no taste. Next time, perhaps some orange food coloring and pumpkin spice. Lyd did the last sheet a total of 16 minutes to a golden shade.

12/21/2021