Michelle Obama’s Signature Shortbread: A Delicious White House-Inspired Recipe
Discovering recipes from prominent figures often adds a sprinkle of history and intrigue to our culinary adventures. One such recipe that has captured the imagination of many home bakers is the shortbread attributed to former First Lady Michelle Obama. While tracing the exact origin can sometimes be challenging in the digital age, this particular recipe gained significant fame after being submitted to *Family Circle* magazine for their much-anticipated First Lady cookie bake-off. This annual tradition sees the spouses of presidential candidates submit their favorite cookie recipes, offering a charming glimpse into their personal lives and culinary preferences.
The story of this shortbread’s rise to prominence doesn’t end with *Family Circle*. It took another delightful turn when the prestigious Ritz Hotel in Washington D.C. adopted Mrs. Obama’s recipe. They baked and served these exquisite shortbread cookies to guests visiting the capital for the presidential inauguration, cementing its status as a recipe fit for special occasions and distinguished palates. This seal of approval from such an esteemed establishment only added to its allure, making it a highly sought-after recipe for anyone looking to recreate a piece of White House-adjacent culinary history.
You can find an early mention of this beloved Michelle Obama cookie recipe in an old article from the HuffPost. Given that online links can sometimes become broken over time, I’ve ensured to include an adapted, tried-and-tested version of Michelle Obama’s Shortbread below. This version closely mirrors the one prepared by the Ritz Carlton, promising an authentic taste of this presidential treat. If you’re a devoted shortbread enthusiast, I urge you to try this unique recipe. Its distinctive combination of Amaretto, fresh orange, and lemon zest sets it apart, offering a flavor profile that is both familiar and exciting. Don’t forget to share your experience with us!
The Unique Flavor and Texture of Michelle Obama’s Shortbread
After holding onto the Michelle Obama shortbread recipe for a while, I finally embarked on making it, and the experience was truly enlightening. This isn’t your typical crumbly, melt-in-your-mouth shortbread with a fine, dense texture. Instead, it offers a distinctly different, yet equally delightful, experience. This shortbread bakes up remarkably thin, resulting in a slightly softer bite that is incredibly tender. Its texture is almost reminiscent of a sweet, flaky, buttery almond, orange, and lemon-flavored pie pastry, offering a sophisticated mouthfeel that elevates it beyond a simple cookie.
The flavor profile of this shortbread is nothing short of incredible. The butteriness is pronounced, rich, and forms the perfect foundation for the other nuanced ingredients. The fresh orange and lemon zests provide a bright, fragrant lift, cutting through the richness of the butter and adding a wonderful complexity that lingers on the palate. But it’s the Amaretto that truly sets this recipe apart. While its contribution is subtle, adding a delicate nutty warmth, I would strongly advise against omitting it. Even a small amount of alcohol in baking can significantly affect both the flavor depth and the final texture of a product, and here it plays a crucial role in creating that signature “Ritz Hotel” experience. However, if alcohol is a concern, a small dash of high-quality almond extract could serve as a decent, though not identical, substitute, aiming to capture that distinct almond essence without the Amaretto’s nuanced warmth.
Interestingly, after I first made this version of the recipe — which is derived directly from the Ritz Carlton and Huffington Post accounts — I became aware of another variant circulating online. This alternative recipe reportedly yields a larger pan size, specifically calls for cake flour, and suggests different baking times. While the ingredient ratios between the two versions are quite similar, and photographs of the “other” shortbread bear a strong resemblance to this one, my initial experience with this recipe has been so overwhelmingly positive that I’m more than satisfied. Its uniqueness and delicate flavor make it a stand-alone masterpiece. Perhaps one day I’ll experiment with the cake flour version, but for now, this particular rendition of Michelle Obama’s shortbread has firmly secured its place as a favorite in my baking repertoire.
Baking Gluten-Free Michelle Obama Shortbread
For those with dietary restrictions or a preference for gluten-free baking, you’ll be thrilled to know that Michelle Obama’s shortbread recipe is remarkably adaptable. Given how much I’ve fallen in love with this recipe’s unique characteristics, I was eager to try a gluten-free version, and the results were fantastic! I successfully substituted regular all-purpose flour with Cup4Cup gluten-free flour blend, and it performed beautifully, yielding a shortbread that retained all the delightful qualities of the original.
Cup4Cup is an excellent choice for gluten-free baking because it’s a well-balanced blend that often includes xanthan gum, which helps mimic the elasticity and structure typically provided by gluten. When working with gluten-free flour blends for shortbread, here are a few general tips:
- Choose a good all-purpose blend: Look for blends that are designed for 1:1 substitution and ideally contain xanthan gum. Other brands like King Arthur Gluten-Free All-Purpose Flour or Bob’s Red Mill 1-to-1 Baking Flour can also yield great results.
- Don’t overmix: Just like with traditional shortbread, overmixing gluten-free dough can make it tough. Mix until just combined.
- Chill the dough: Gluten-free dough can sometimes be a bit stickier or softer. Chilling it before pressing into the pan can make it easier to handle and help the cookies hold their shape better during baking.
- Monitor baking time: While the original baking times usually work, keep an eye on your gluten-free shortbread as ovens vary. Gluten-free baked goods can sometimes brown faster or need a minute or two longer to achieve the desired crispness.
To test the gluten-free modification without committing to a full batch, I tried making just ⅓ of the recipe and baked it in a small ⅛ sheet pan. This smaller scale experiment confirmed that the Cup4Cup flour maintained the desired thinness, tenderness, and buttery-flaky texture, proving that this beloved First Lady shortbread can be enjoyed by everyone. This success makes me confident that you can easily make a full gluten-free batch and enjoy this delightful treat without compromise.
- White and Dark Chocolate Cookies
- Michelle Obama’s Chocolate Chip Cookies
- Ritz Cracker Peanut Butter Pie
- Ritz Cracker Pie
- Ritz Crust Lemon Pie
Recipe: Michelle Obama’s Amaretto Citrus Shortbread
Michelle Obama’s Shortbread Cookies
Anna
Pin Recipe
Equipment
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Electric Mixer
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10×15 inch Jelly Roll Pan
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Parchment Paper (optional)
Ingredients
- 2 sticks unsalted butter, softened (230 grams, for richer flavor consider salted butter or increasing salt)
- 1 cup granulated sugar (200 grams)
- 1 large egg separated (yolk for dough, white for topping)
- 1 ½ tablespoons Amaretto (essential for the unique flavor, or substitute with almond extract)
- ¼ teaspoon fine sea salt (if using unsalted butter, consider increasing to ¾ teaspoon for balanced flavor)
- 1 teaspoon freshly grated orange rind (zest of one medium orange)
- 1 teaspoon freshly grated lemon rind (zest of one medium lemon)
- 2 cups all-purpose flour (270 grams, use Cup4Cup for gluten-free version)
- ¾ cup slivered almonds (sliced almonds work fine too, for topping)
Instructions
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Preheat your oven to 300 degrees F (150 degrees C). Prepare an ungreased 10×15 inch jelly roll pan. For easier removal and cutting, especially if you plan to transfer the shortbread to a different surface, lining the pan with parchment paper is highly recommended.
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Using an electric mixer, beat the softened butter and granulated sugar together until the mixture is light, smooth, and creamy. This should take about 3 minutes of mixing on medium speed. Ensure the butter is truly softened for best results.
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Gradually add the egg yolk, Amaretto, salt, orange rind, and lemon rind to the butter mixture. Mix thoroughly until all the ingredients are well incorporated and the mixture is fragrant with citrus notes.
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Incorporate the flour into the wet ingredients, adding it about ½ cup at a time. Stir by hand, using a spatula or wooden spoon, until the flour is just blended and no dry streaks remain. Avoid overmixing, as this can lead to a tough shortbread.
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Press the dough evenly into the prepared jelly roll pan. It’s important to spread it into a uniform layer from edge to edge. Keep in mind, this is designed to be a much thinner shortbread than most traditional recipes, contributing to its unique flaky texture.
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In a separate small bowl, whisk the reserved egg white until it becomes light and foamy. Gently brush this foamy egg white over the top surface of the pressed shortbread dough. This acts as a delicious glue for the almonds and creates a beautiful golden sheen. Sprinkle the slivered (or sliced) almonds evenly over the egg-washed dough.
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Bake the shortbread for 25 to 35 minutes, or until the edges are lightly golden brown and the center appears set. The precise baking time may vary based on your oven, so keep an eye on it to prevent over-browning.
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Once baked, remove the pan from the oven and let the shortbread cool slightly on a wire rack. While it’s still warm but firm enough to handle, carefully cut it into approximately two-inch squares. Cutting while warm ensures clean edges and prevents cracking.
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Yield: This recipe typically yields around 40 delightful two-inch shortbread squares.
Notes
Tips for Baking Perfect Shortbread
Achieving shortbread perfection is simpler than you might think, but a few key practices can elevate your results. Firstly, always start with room temperature butter. This ensures it creams smoothly with the sugar, creating a light, airy base for your cookies. Overmixing the dough is a common pitfall; mix only until the flour is just incorporated to avoid developing too much gluten, which can lead to a tougher cookie. When pressing the dough into the pan, aim for an even thickness across the entire surface to ensure uniform baking. This is particularly important for this thin shortbread. Finally, allow the shortbread to cool slightly before cutting into squares. This allows it to firm up just enough to yield clean, precise cuts without crumbling.
Serving Suggestions and The Legacy of First Lady Recipes
Michelle Obama’s Amaretto Citrus Shortbread is incredibly versatile. It’s an ideal companion for your morning coffee or afternoon tea, providing a delightful burst of flavor. These elegant cookies also make a sophisticated dessert, perhaps served with a scoop of vanilla bean ice cream or a fresh berry compote. Packaged beautifully, they serve as a thoughtful and delicious homemade gift for friends and family. The allure of First Lady recipes lies not just in their taste, but in the connection they offer to a unique part of American history and culture. They bring a touch of White House charm into our homes, reminding us of shared traditions and the simple joy of baking.
- Michelle Obama’s Chocolate Chip Cookies
- White and Dark Chocolate Cookies
- Ritz Cracker Pie
- Ritz Cracker Crust Atlantic Beach Pie
- 8 Inch Pan Pecan Pie Bars