Newbies in the kitchen — if you’re looking for an easy recipe to help you hop into the holiday baking spirit, this buttery and crumbly classic from pastry chef Linnea Blake of Eastern Standard Kitchen & Drinks is a great starting point to get your hands floured. The shortbread boasts only five ingredients and takes just minutes to throw together. A sprinkle of sanding sugar (large crystal decorating sugar that doesn’t dissolve with heat) and flaky sea salt creates a sophisticated interplay of sweet & savory on the otherwise simple cookie.
- 8 ounces (225 grams) of butter
- 1/2 cup (110 grams) of sugar
- 1/4 teaspoon of salt
- 2 cups (225 grams) of all purpose flour
- 1/4 cup (100 grams) of cornstarch
- Mix together soft butter and sugar.
- Stir in salt, flour, and cornstarch until just combined — do not over-mix.
- Press 1/2 inch thick and cut into whatever shape you want! I do rectangles.
- Sprinkle with sanding sugar and flaky sea salt.
- Bake at 325 Fahrenheit for 8 minutes until barely golden on the edges.