Lady C makes the dough for some delicious, buttery shortbread, inspired by yet another quick and easy recipe in the April issue of Food & Wine magazine.
3 1/2 cups all-purpose flour
3/4 cup sugar
3 sticks unsalted butter, at room temperature, plus more for greasing
Vanilla gelato, blackberry preserves* and mint leaves, for serving
Preheat the oven to 300°. In a large bowl, mix the flour and sugar. Add the butter and gently work it into the flour with your fingers until a dough forms.
Line a 10-by-15-inch rimmed baking sheet with parchment paper; butter the paper. Press the dough evenly into the prepared pan, about 1/3 inch thick. With a knife, score the dough into 2 1/2-by-2-inch bars. Bake the shortbread for about 50 minutes, until pale golden and set.
While the shortbread is still hot, cut it into bars. Transfer the baking sheet to a rack and let cool.
Set 1 shortbread bar on each plate and spoon about 1 tablespoon of the preserves on each one. Top each shortbread with gelato, garnish with mint and serve.
* The magazine called for homemade, handcut orange and lemon marmalade, which, while it certainly sounds delicious, was not an option for me time-wise. Bonne Maman's blackberry jam was a lovely sub. JG