CIA Professional Recipes

Whether you're in need of a quick recipe for a last-minute meal, interested in trying your hand at an advanced pastry technique, or planning to serve an impressive, multi-course meal to family and friends, we have the perfect recipe for you.

The Culinary Institute of America's online recipe collection offers an extensive assortment of delicious recipes suitable for nearly any occasion. From ethnic-inspired dishes and classic favorites to delectable desserts, you'll find a host of recipes to choose from.

 

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CIA Recipes

Shortbread Cookies | Print This Recipe

Shortbread Cookies

Yield: 24 cookies

 

  • All-purpose flour 1.05 kg/2 lb 4.96 oz/40.89%
  • Rice flour 150 g/5.29 oz/5.84%
  • Salt 18 g/.63 oz/.7%
  • Butter, soft 900 g/1 lb 15.75 oz/35.05%
  • Sugar 450 g/15.87 oz/17.52%
  • Superfine or bakers' sugar as needed

 

 

 

 

 

  1. Place a 1.25-cm-/.5-in-thick Plexiglas frame on top of a sheet pan lined with silicone paper.
  2. Sift the flours and the salt together.
  3. Cream the butter and sugar together in an electric mixer fitted with the paddle attachment until just incorporated. Make sure not to cream the mixture for too long.
  4. Add the sifted dry ingredients to the butter-sugar mixture. Mix on low speed until just incorporated.
  5. Roll the dough out to fit into the frame on the prepared sheet pan. Chill until the dough has hardened.
  6. Preheat a convection oven to 160°C/320°F.
  7. Cut the cookies into 5-cm/2-in circles using a round cutter. Dock the dough with a fork in an "X" pattern, making sure the fork goes all the way through the dough.
  8. Place the cookies on a sheet pan lined with parchment paper and sprinkle enough superfine or bakers' sugar on them to coat the surface. If the cookies are soft, chill them. These cookies need to be very cold, almost frozen, to bake properly.
  9. Bake until they are golden brown around the border.
  10. Cool to room temperature. If these cookies are baked properly, they will keep for up to 5 to 6 days in an airtight container at room temperature.

Note: These cookies originated in Scotland in the sixteenth century, and they were originally shaped into a round disc and then cut into triangles, as you would with a pizza.

 

Recipe taken from: The Modern Café