French Laundry Shortbread

The Christmas baking has started. I began the season with shortbread. I thought I would start with something a little different this year. Instead of the whipped shortbread that my Mum makes, I make the shortbread out of the Indulge cookbook. Just about everything I have made out of the cookbook has been amazing, so I thought I would try the recipe for the shortbread they serve at one of the great restaurants of the world. Apparently they made nine kilograms of the cookies every day. It is recipe of the mother of the pastry chef there, Claire Clark. I used the paddle attachment on a stand mixer instead of doing it by hand. The result was a delicious traditional Scottish shortbread instead of the light, melt-in-your-mouth version my Mum makes. More like the kind you get from Marks and Sparks. Very different. I do think I prefer my Mum's version though. Next time I think I might bake them just a little less in an attempt to keep a lighter colour on the cookie and put them on a wire rack before dusting them with sugar so I don't get that clumping along the bottom.