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Did a little pre-holiday baking today just so we'd have something for dessert after Sunday dinner. The kids have been drinking flavored (herbal) teas at bedtime, so I thought I'd do something straightforward and not overly sweet, since with Christmas right around the corner there will be more than enough sweets around for a few days. Shortbread fit the bill, although I added a bit more flavor by browning some of the butter and adding a little bit of cinnamon.
Arranged these on a few pieces of old china to shoot these. Took me a few shots to dial in the depth of field to something I liked. Nikon D7000 w/Nikkor 50mm ƒ1.8 prime, 1/250s @ ƒ/5.6,m ISO100. One SB-700 above and to the rear left, 1/20 power, 70mm zoom, shot through a white umbrella. Second SB-700 to the front right, 1/50 power, 70mm zoom, shot through a white umbrella. Color finishing in Aperture.
Ingredients
4 oz. sugar
8 oz. unsalted butter
11 oz. flour
1/2 tsp salt
1/2 tsp cinnamon
Directions
A few hours before baking, put 1/2 of the butter in a heavy-bottomed saucepan over low heat. Let it cook until it melts, the water cooks away, and the solids brown and everything smells nutty. Transfer to a small container and refrigerate until it solidifies again.
Let all of the butter sit out until it begins to soften (it should be flexible, but not greasy).
Preheat your oven to 350°F.
Cream the butter, sugar, salt, and cinnamon together in a mixer until the color lightens and the mixture is fluffy (that's 3-4 minutes in my stand mixer). Add the flour, and mix in slowly until it's well-combined.
Turn out onto parchment or wax paper and roll out into a 3/8"-1/2" thick rectangle. Cut into 1"x4" pieces, dock each piece lightly with a fork, and arrange on a Silpat or parchment on a sheet pan. Bake 12-15 minutes, until the edges just begin to brown. Cool in the pan for a few minutes, then transfer to a cooling rack and let cool to room temperature.
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