Once you've tasted the
delicate caramel flavor turbinado sugar lends to one of the world's
most perfect cookies, there's no going back.
Hawaiian
Sugar Shortbread Cookies
- 1 1/4 cups unsalted butter, chilled
6 1/2 tablespoons turbinado sugar
2 1/2 cups all-purpose flour
1/2 cup turbinado sugar, or more for rolling
1/4 cup fruit preserves, preferably pineapple or mango (or raspberry)
- Preheat oven to 275°F
at least 20 minutes before baking. Place oven racks in upper
and lower thirds of oven.
- Cut butter into 1-inch
cubes and refrigerate. In a food processor fitted with a metal
blade, process sugar for 1 minute or until very fine. Add butter
and pulse until sugar disappears. Add flour and pulse until pieces
are moist and crumbly with no dry flour particles.
- Empty dough into plastic
bag and press together. Remove dough and place on large piece
of plastic wrap. Use the plastic wrap to knead dough lightly
until it holds together. Wrap dough tightly and freeze for 30
minutes or refrigerate for several hours until dough is firm
enough to handle.
- Measure 2 level teaspoons
of dough and roll into a 1-inch ball. Roll ball in sugar. Repeat
with remaining dough. Place on ungreased baking sheets at least
1 inch apart. Flatten slightly and gently use handle of wooden
spoon or back of teaspoon to make a round indentation in each
cookie. Bake 45 minutes until cookies are pale golden color.
Cool cookies on rack.
- Fill resealable plastic
bag with fruit preserves; squeeze out air and close bag tightly.
Snip off 1/4-inch triangle from one corner of bag. Squeeze approximately
1/2 teaspoon preserves in the middle of each cookie.
Makes 36 cookies.
Recipe provided courtesy
of Sugar In The Raw.
