Once you’ve tasted the delicate caramelflavor turbinado sugar lends to one of the world’s most perfectcookies, there’s no going back.
Recipe: Hawaiian Sugar ShortbreadCookies
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 (135°C)at least 20 minutes before baking. Place oven racks in upperand lower thirds of oven.
Cut butter into 1-inch cubes and refrigerate.In a food processor fitted with a metal blade, process sugarfor 1 minute or until very fine. Add butter and pulse until sugardisappears. Add flour and pulse until pieces are moist and crumblywith no dry flour particles.
Empty dough into plastic bag and presstogether. 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 forseveral hours until dough is firm enough to handle.
Measure 2 level teaspoons of dough androll into a 1-inch ball. Roll ball in sugar. Repeat with remainingdough. Place on ungreased baking sheets at least 1 inch apart.Flatten slightly and gently use handle of wooden spoon or backof teaspoon to make a round indentation in each cookie. Bake45 minutes until cookies are pale golden color. Cool cookieson rack.
Fill resealable plastic bag with fruitpreserves; squeeze out air and close bag tightly. Snip off 1/4-inchtriangle from one corner of bag. Squeeze approximately 1/2 teaspoonpreserves in the middle of each cookie.
Makes 36 cookies.
Recipe provided courtesy of Sugar In TheRaw.
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