"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Honey Shortbread Recipe

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This recipe for Honey Shortbread, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wil Wagner
Added: Thursday, November 6, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Nonstick cooking spray
7-1/2 ounces (1-2/3 cups) unbleached all-purpose flour
1/3 cup granulated sugar
6 ounces (3/4 cup) cold unsalted butter, cut into 1-inch pieces
3 tablespoons honey
1 teaspoon kosher salt

Directions:
Directions:

Spray a 9-1/2-inch tart pan with removable bottom with cooking spray.

In a food processor, briefly pulse the flour and sugar. Add the butter and pulse until incorporated and the mixture is sandy and uniform. Press the dough evenly into the prepared pan with your fingers. There will be some loose crumbs around the edges, but most of the dough should be solid and compact. Refrigerate until chilled, least 30 minutes.

Position a rack in the center of the oven and heat the oven to 350F. Using the tines of a fork, dock the dough evenly all over. Bake the shortbread until golden in the center, 40 to 45 minutes.

Heat the honey in the microwave until warm and liquid but not boiling, about 10 seconds. Pour the honey over the shortbread and spread with a pastry brush over the entire surface. Sprinkle the salt evenly over the honey. Return the pan to the oven and bake for 3 minutes more.

Transfer the pan to a rack and let the shortbread cool slightly, about 15 minutes. While still warm, remove the tart pan ring and cut the shortbread into 12 wedges with a sharp knife. Cool completely before serving or storing. The cookies will keep in an airtight container at room temperature for 1 week.


Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
I got this recipe from www.taunton.com/finecooking/recipes

11/05/08 This recipe is very easy to make but it is so good. I would rate super.

 

 

 

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