Tenderest Shortbread Four Ways
"A simple, tender shortbread from Dorie Greenspan...."
INGREDIENTS
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2 sticks (8 ounces; 226 grams) unsalted butter, at room temperature
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⅔ cup (80 grams) confectioners' sugar
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¼ tsp. fine sea salt
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Grated zest of 1 lemon (optional)
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2 large egg yolks, at room temperature
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2 tsp. pure vanilla extract
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2 cups (272 grams) all-purpose flour
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1 cup (136 grams) all-purpose flour
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1 cup (136 grams) whole wheat flour
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2 sticks (8 ounces; 226 grams) unsalted butter, at room temperature
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⅔ cup (80 grams) confectioners' sugar
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¼ tsp. fine sea salt
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Grated zest of 1 lemon
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2 large egg yolks, at room temperature
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2 tsp. pure vanilla extract
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3 Tbsp. wheat germ
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1¼ (170 grams) all-purpose flour
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1 cup (120 grams) rye flour
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2 sticks (8 ounces; 226 grams) unsalted butter, at room temperature
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⅔ cup (80 grams) confectioners' sugar
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¼ tsp. fine sea salt
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2 large egg yolks, at room temperature
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2 tsp. pure vanilla extract
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½ cup (113 grams) mini chocolate chips or 4 ounces (113 grams) semisweet or bittersweet chocolate, finely chopped
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1¼ cups (170 grams) all-purpose flour
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1 cup (120 grams) spelt flour
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2 sticks (8 ounces; 226 grams) unsalted butter, at room temperature
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⅔ cup (80 grams) confectioners' sugar
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¼ tsp. fine sea salt
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Finely grated zest of 1 orange or tangerine
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2 large egg yolks, at room temperature
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2 tsp. pure vanilla extract
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3 Tbsp. flaxseeds or chopped toasted walnuts
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