Grandma Gracie's Shortbread Cookies is a recipe from Elisa Marshall, founder and designer of Maman. As a kid, Elisa loved her grandmother's "snowball cookies," one of the many baked goods Gracie would make for her grandchildren. Years later, these shortbread cookies would find their way into Maman, a French-American bakery named for "mother" in French, the creation of Elisa Marshall and Benjamin Sormonte. Inspired by the south of France and North America, their treats are rooted in high quality, locally-sourced ingredients — including Guittard's Semisweet Chocolate.
24 cookies
3 cups (435 grams) all-purpose flour
½ cup (60 grams) cornstarch
2 cups (4 sticks / 450 grams) unsalted butter, at room temperature
½ teaspoon almond extract 1 ½ cups (195 grams) confectioners’ sugar 5 ounces (140 grams) semisweet chocolate, chopped, or ¾ cups (140 grams) semisweet chocolate chips
Preheat the oven to 300°F. (150°C.) and line 2 baking sheets with parchment paper.
In a medium bowl, sift together the flour and cornstarch.
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium for about 3 minutes, or until creamy. Add the almond extract. With the mixer on low, gradually add 1 cup (130 grams) of the confectioners’ sugar and continue beating until fully combined. Increase the speed to high and beat for about 3 minutes more or until light and fluffy. Add the flour mixture in 3 batches and beat on medium for about 2 minutes, or until fully combined. Fold in the chocolate. Roll the dough into 1 ½ to 2-inch (3.75 to 5-cm) balls and arrange on the parchment-lined baking sheets. Bake for 15 minutes, or until the bottoms are light brown—the tops will remain pale. Transfer the cookies to a wire rack and let cool completely.
Place the remaining ½ cup (65 grams) of confectioners’ sugar in a wide, shallow bowl and set a wire rack inside a baking sheet.
Roll the cooled cookies in the confectioners’ sugar then place on the rack set inside the baking sheet. The shortbread can be stored in an airtight container at room temperature for up to 1 week.
https://www.guittard.com/in-the-kitchen/recipe-print/grandma-gracies-shortbread-cookies