Cape May Beach Shortbread Cookies
These cookies look like the sand on the beach in Cape May. The sprinkle of sugar on top even gives them the texture of the sand on the beach in Cape May. The best things about them are that they are stunningly easy to make and the richest cookies you’ll ever eat. I usually make this recipe in a parchment lined 9”x13” pan and cut them into bars for serving at afternoon tea. You could halve the recipe and make them in an 8”x8” or 9”x9” parchment lined pan. Or you can roll he dough out (thick) and make cookie cutter cookies.
If you prefer, you can substitute lemon extract for the orange, or use vanilla extract for plain shortbread or even coconut extract. I use organic extracts from the health food store because they really do taste better.
1 ½ lbs. unsalted butter (3 sticks) melted
2 cups sugar
1 tbs. orange extract
7 cups white unbleached flour
½ tsp. salt
Turbinado or white sugar for sprinkling
Mix flour, sugar and salt in a bowl. Mix melted butter and orange extract. Mix flour mixture and butter together with a pastry blender, a rubber spatula, or a whisk. The idea is to cut the butter and flour together into crumbles, not to press them together into a dough. Dump the mixed crumbles into the lined baking dish. Press into an even layer with your finger-tips. Dock the dough by piercing it all over with the tines of a fork. Sprinkle with sugar.
Bake at 350F/degrees for about 20 minutes. The cookies are done when they are very light gold around the edges. Remove from oven and cut into bars or squares with a sharp knife immediately. Allow to cool in the pan completely before turning out.
I often serve these for tea at Leith Hall b&b. The other treat will always be something chocolate. If my other cake isn’t chocolate, I’ll dip the end of each shortbread bar in melted bittersweet chocolate. During the Summer when we’re sitting on the porch under the awnings, I know that Suzie will stage a insurrection if there’s no chocolate at teatime.