when life gives you amish butter
Last time I was in Montana Benjamin and I went to this little market that has lots of vegetables, grains in barrels, and butter by the pounds. Amish butter by the pounds. When it's wrapped like it was made yesterday, of course, I can't resist. And so, we left this little market with butter I was perhaps a bit too excited about. What would I make with this glorious mass? It would have to be something that would be, well, buttery. I wanted the taster to think, "mmm butter." And so, I came home and thought about what I should make. Anne suggested I make puff pastry. In a house with no food processor and where I'd end up using an empty whiskey bottle to roll out the dough, I'm glad I went with this more simple recipe.
I ended up doubling this recipe, but if you don't have this big a mass of butter, I'd suggest using the original, thanks to Jamie.
Jamie's Shortbread Recipe
Preheat oven to 300. Butter a 9 inch pan. Cream 1 cup plus 2 T unsalted butter and 1/2 cup plus 1 T sugar with a whisk or wooden spoon until pale, light and fluffy. Add 2 scant cups all-purpose flour, sifted or whisked, until you have a smooth dough- use your hands!
Transfer the dough to a floured surface and roll it out about 1 inch thick. Press the rolled dough into your pan moving it around so it fits. It won't look pretty now but just wait... Prick the dough all over with a fork then pop it in the preheated oven for 50 min, until lightly golden.
Then say, "mmm butter"