News 7 reporter Chris Hurst joined Jay Webb for this week's edition of Weekend Diner.
Here's the recipe:
Chris Hurst's shortbread recipe
1¼ stick of unsalted butter, softened
¼ c powdered sugar
1½ tsp granulated sugar
¼ tsp salt
Blend until fluffy. That means everything. I advise sifting the powdered sugar.
Sift 1½ c AP flour over top. Mix in the flour here, until your dough comes together and resembles pie dough – crumbly but not dry. If necessary, add water a few teaspoons at a time until you get it to come together. Knead until smooth. Press into 8×8 or mold; pierce with fork. Bake at 300°F in middle rack for 45-50. Cool until barely warm, sprinkle w/ 1-2 tsp sugar. When the shortbread has cooled in the pan, try brushing with a light egg wash or water before sprinkling to make the sugar stick, then cool completely on a wire rack.
