How to Use Recipe Ratios #baking

Classic Shortbread Cookies (yield: 1 dozen)
½ cup (100g) granulated sugar, plus ¼ cup (50g) for coating
7 ounces (200g) unsalted butter, softened
2 cups plus 2 tablespoons (300g) all-purpose flour
½ teaspoon table salt
vanilla extract, optional

1. Add the sugar and the butter to the bowl of a stand mixer. Mix on low speed until combined and then increase the speed to medium. Mix until the butter has lightened in color and nearly doubled in volume (5 to 7 minutes).
2. Stop the mixer and scrape down the sides and bottom of the mixing bowl and the paddle attachment with a silicone spatula.
3. Add the flour and salt all at once and mix on low speed until a dough forms. (If using vanilla, add in this step.)
4. Line one quarter sheet pan with parchment paper and evenly distribute the shortbread dough across the surface.
5. Add another piece of parchment paper on top of the cookie dough and use a rolling pin to level the surface. This will yield an even sheet of shortbread approximately ¼ inch (6mm) in thickness.
6. Cover the sheet pan with plastic wrap and place in the fridge for 1 hour.
7. In the final 30 minutes of chill time, preheat the oven to 325°F (160°C).
8. Remove the shortbread from the fridge, flip onto a cutting board, and cut into 12 equal pieces.
9. Toss each piece in the reserved ¼ cup of granulated sugar so that each cookie is coated entirely with sugar. Line the quarter sheet pans with clean sheets of parchment paper and place six cookies on each pan.
10. Bake for 16 to 20 minutes or until the edges just begin to turn golden brown.
11. Remove from the oven and let cool on the pan for 5 to 10 minutes before moving to a baking rack to cool completely.