The more I thought about it, the more intrigued I became with Saveur's exquisitely messy Pavlova, and I very nearly created one to bring to the Easter party I attended this afternoon. But I ran out of time. Good thing, too, since I discovered just how easy it is to make delicious shortbread.
From Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker
Preheat oven to 325 degrees
1 cup butter
2 cups sifted all-purpose flour
1/2 cup sifted confectioners' sugar
1/4 tsp salt
Blend the dry ingredients into the butter. Pat the stiff dough into an ungreased 9 x 9-inch pan and press edges down. Pierce with a fork through the dough every half-inch. Bake 25 to 30 minutes. Cut into squares while warm.
Makes about 20 squares
Inspired by the shortbread cake at Bistro 110, I sprinkled Morton Sea Salt over the top, which counterbalanced the full cup of butter in this recipe. These cookies were warm, crumbly, sweet, and slightly salty. I will be making them again—and not just for parties.