13 Tbl (about 1 3/4 sticks) unsalted butter
1 cup finely chopped onion (1 medium)
1 1/4 cups all-purpose flour
1 Tbl powdered sugar
1/2 tsp baking powder
1 tsp caraway seeds
1 large egg white, slightly beaten
In a medium frying pan, melt
- 2 tsp butter
over medium heat. Add
- 1 cup finely chopped onion (1 medium)
and cook, stirring occasionally, until it is soft and the edges are brown. Put aside in a bowl to cool thoroughly.
Position a rack in the middle of the oven. Preheat the oven to 350º. Butter a 9x9x2-inch square pan.
- 1 1/4 cups all-purpose flour
- 1 Tbl powdered sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
Set aside. In the large bowl of an electric mixer, put
- 12 Tbl (1 1/2 sticks) unsalted butter, softened
and mix on low for 15 seconds. Add
- 1 tsp caraway seeds
and the cooled onions, and beat on medium-high for one minute. Scrape down the bowl. On low speed, add the flour mixture and mix until the dough holds together and all of the flour is incorporated. Press the dough evenly into the buttered pan. (Dipping your fingers in flour will help keep the dough from sticking to them when pressing it into the pan.) Brush the top of the dough with
- 1 large egg white, slightly beaten
(You won’t need all of the egg white.) Sprinkle
- 1/2 tsp Kosher salt
evenly over the egg white.
Bake about 25 minutes, until the top is pale golden and the edges light brown. Remove from the oven and cut into 6×6 rows (or sizes or your choice), cutting through to the bottom. Cool the shortbread thoroughly in the pan.
from “125 Cookies to Bake, Nibble, and Savor” by Elinor Klivans