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Classic Shortbread

By Ming Tsai

4.4

(10)

Editor's note: This recipe is from Ming Tsai's Simply Ming.

This recipe only uses 1/4 of Ming Tsai's butter shortbread cookie dough. Use the rest to make his five-spice shortbread, double chocolate-ginger shortbread, and caramel macadamia nut crunch.

Recipe information

  • Yield

    Makes 20 cookies

Ingredients

1 cup granulated, raw, or turbinado sugar
1 chilled log of butter shortbread cookie dough

Preparation

  1. Step 1

    1. Preheat the oven to 325°F. Place the sugar in a small bowl.

    Step 2

    2. Cut the log into twenty 1/2-inch rounds. Dip one cut surface of each of the rounds into the sugar and arrange them 2 inches apart on all sides on a parchment-lined or nonstick cookie sheet or sheets.

    Step 3

    3. Bake until golden brown, 15 to 20 minutes. Cool the cookies on a wire rack.

Reprinted with permission from Simply Ming by Ming Tsai. © 2003 Clarkson Potter
TagsCookieDessertScottishBritishEuropeanNut FreeBakingStand MixerCookbooks
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