My Traditional Shortbread
Christmas was never Christmas without shortbread. Blithely simple, wonderfully rich and not terribly sweet. You have to use real butter with this, margarine et.al. just will not work. I suppose you could use the calorie reduced butter, though I have never tried it. If you do, though, you may have to add a bit more flour because that butter has more water in it.
Baking shortbread requires a light touch. No more than 350F, and only until the cookies are the very lightest brown on top.
These are also superb with a glass of your favourite single malt.
Home Cookin Chapter: Holiday
Shortbread
==========
1 Cup Butter (no substitutions!!)
1/4 Cup Cornstarch or rice flour
1/2 Cup Icing sugar
2 Cups Flour
1/2 Teaspoon Salt
.
Fat grams per serving: Approx. Cook Time: 12mn Easy to
make, and not too sweet, but very rich. Wonderful with a glass of
sherry.. For the very best results, though, use ONLY butter. Beat
butter until creamy and work the rest of the ingredients in by hand.
The resulting dough can be rolled out and cut into appropriate shapes
with cookie cutters, formed into long rolls, chilled and sliced like
any refrigerator cookie, or (my personal favourite) pressed into a
shortbread mold, then baked.
Servings: 24
Exported from Home Cookin 5.4 (www.mountain-software.com)
Baking shortbread requires a light touch. No more than 350F, and only until the cookies are the very lightest brown on top.
These are also superb with a glass of your favourite single malt.
Home Cookin Chapter: Holiday
Shortbread
==========
1 Cup Butter (no substitutions!!)
1/4 Cup Cornstarch or rice flour
1/2 Cup Icing sugar
2 Cups Flour
1/2 Teaspoon Salt
.
Fat grams per serving: Approx. Cook Time: 12mn Easy to
make, and not too sweet, but very rich. Wonderful with a glass of
sherry.. For the very best results, though, use ONLY butter. Beat
butter until creamy and work the rest of the ingredients in by hand.
The resulting dough can be rolled out and cut into appropriate shapes
with cookie cutters, formed into long rolls, chilled and sliced like
any refrigerator cookie, or (my personal favourite) pressed into a
shortbread mold, then baked.
Servings: 24
Exported from Home Cookin 5.4 (www.mountain-software.com)