My family is getting on a plane this evening, traveling to see two sets of loved ones for Thanksgiving. This means I’m currently putting off packing and thinking about airplane snacks. Therefore, shortbread!

Shortbread is one of my favorite spur of the moment things to bake. It’s simple. It’s forgiving. It’s delicious. I’ve fallen out of the habit recently, but baking shortbread was even a part of my wedding vows.

Here’s how I do it these days: 1-2-3 Shortbread – 1 part sugar, 2 parts fat, 3 parts flour.

• 6 oz flour – can be pastry or AP or a blend including oat flour. add a bit of rice flour if you like your shortbread crisp.
• 4 oz cold, unsalted butter
• 2 oz sugar
• 1/2 tsp salt
• flavoring and additions such as today’s:
  • 1/2 t vanilla
  • 1/4 c baker’s cut candied ginger
  • 2 T chocolate coated cocoa nibs

Blend flour, sugar, and salt in the bowl of a stand mixer*, fitted with the paddle attachment. Cut the butter into slices or cubes and add to the flour mixture. Mix on low until the dough begins to come together. This will take a long time, ~10 minutes**. You’ll see it progress from floury to sandy to pea sized clumps.

From this: 

To this

Once the dough begins to come together, add your flavorings and mix until well-incorporated.

Once the dough is blended, press it into a log (~2in diameter), or a rectangle or circle (~1/2 in thick), or shortbread molds if you have them and are feeling fancy, and chill for a bit in the refrigerator (30 minutes to… forever, more or less) either covered or wrapped in plastic wrap. Slice or cut into your desired shape and bake at 350ºF until done, just beginning to color at the edges, golden but not deep brown.

(Baking depends on the shape and thickness of your cookies. The fingers I just made took ~17 minutes.)

*yes, you really do want a stand mixer for this.

**this is why I said you’d really want a stand mixer