Hearst Castle Shortbread Cookies Recipe

Hearst Castle Shortbread Cookies


4    cups all-purpose flour
1/2    teaspoon baking powder
3/4    teaspoon fine grain sea salt
1    pound unsalted butter (4 sticks)
1    cup powdered sugar
1    teaspoon vanilla extract
1    vanilla bean (optional)

Let the butter reach room temperature before you start the recipe.

I've subbed in kosher salt and regular salt in place of the sea salt.  It's worked fine.

How to make Hearst Castle Shortbread Cookies

1.) Preheat oven to 350 degrees F.
2.) Sift flour, baking powder, and salt into medium bowl.
3.) In another bowl, mix butter until light and fluffy.
4.) Add powdered sugar, continue to beat.  Scrap down bowl as necessary.
5.) Add vanilla extract. (Add paste from vanilla bean if you have it).
6.) Add flour, half at a time.  Should come together into thick dough.
7.) Divide dough in two.  Place in plastic bag, flatten to 1 inch thick.  Refrigerate for 1 hour.
8.) Roll out until about 1/4-1/2 inch thick.
9.) Cut out desired shapes.  Place on baking sheets lined with parchment (or a Silpat).
10.) Bake 7-10 min.  (Bottom of cookies should be barely golden.)

Adapted this recipe from 101 Cookbooks...who adapted it from the Hearst Castle Cookbook.

Register or login to add a comment!