We make a lot of shortbread cookies throughout the year because it's a brilliant cookie to showcase our Cultured Butter. During the winter months, our Holiday Flavors really shine as a shortbread. We made two batches recently, one with Chocolate Cultured Butter and one with Balsamic Fig. Both made this classic cookie a bit luxurious with the added flavor. Chocolate was a sweet treat, brilliantly paired for a cup of coffee or tea. With its piquant and savory-sweet flavor, the Balsamic Fig was a favorite afternoon snack. We even served these cookies on a cheese board to the delight of many who paired it with a schmear of soft cheese or slice of sharp cheddar.

INGREDIENTS

• 8 oz cold Ploughgate Cultured Butter, sliced into smaller sections
• 1/4 cup sugar
• 1/4 cup powdered sugar
• 1/4 teaspoon fine grain sea salt (optional)
• 2 cups all-purposed flour

DIRECTIONS

1. In a stand mixer, beat butter with sugar until mixed thoroughly
2. Stop the mixer and add the flour (and salt if desired). Beat on low, pausing to scrape the bottom of the bowl occasionally.
3. Blend until thoroughly mixed. Add a drop of water if the dough is too shaggy. 
4. Remove dough from mixing bowl. Divide the two into two and roll into a log shapes, about 2 inch in diameter. 
5. Wrap in cling wrap and chill in the refrigerator for at least an hour.
6. Heat the oven to 350 F
7. Remove from the refrigerator and the cling wrap, slice the log into 1/2 inch slices.
8. Please about 1 in apart on a parchment paper lined cookie sheet
9. Bake for 10-15 minutes until slightly golden. 
10. Remove from oven and let cool on a wire rack.
11. Enjoy!