Double-Baked Buttery Shortbread Cookies

Name: Double-Baked Buttery Shortbread Cookies
Yield: Makes about 12 Servings
Ingredients: 1¾ cups all-purpose flour; ⅓ cup cornstarch; ¼ cup white rice flour; 1 cup plus 2 tablespoons unsalted butter (preferably European-style high-fat butter such as Plugra), room temperature; ⅓ cup plus 1 tablespoon granulated sugar; 1 teaspoon kosher salt; Powdered sugar (for dusting); 1 teaspoon cacao nibs; 1 teaspoon finely sliced preserved yuzu or lemon peel or fresh lemon zest

By Jeremy Strubel, Winsome, Los Angeles, CAPhotographer Michael Graydon Nikole Herriott

August 16, 2016

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Michael Graydon & Nikole Herriott

The biscotti of shortbread: Cooking these impossibly tender cookies twice encourages the flour and butter to take on a toasty, nutty flavor. This recipe is from Baroo, one of the Hot 10, America's Best New Restaurants 2016.

Recipe notes