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Shortbread Recipe

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This recipe for 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: Monday, December 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 cup (2 sticks) salted butter, at cool room temperature
1 cup confectioners' sugar
2 teaspoons vanilla extract
1/4 teaspoon almond extract, optional
2 cups King Arthur Unbleached All-Purpose Flour
8 ounces (2 sticks ) salted butter, at cool room temperature
4 ounces confectioners' sugar
2 teaspoons vanilla extract
1/4 teaspoon almond extract, optional
8 1/2 ounces King Arthur Unbleached All-Purpose Flour

Directions:
Directions:
1) Preheat the oven to 300F. Lightly grease two round 9" cake pans. If you worry about the shortbread possibly sticking in your particular pans, line them with parchment, and grease the parchment.

2) In a medium-sized bowl, beat together the butter, sugar, vanilla, and almond extract, then beat in the flour. The mixture may seem a little dry at first; keep beating till it comes together. If it absolutely won't come together, dribble in up to 1 tablespoon of water, until it does. This is a stiff dough.

3) Divide the dough in half, and press each half into one of the prepared pans, smoothing the surface with your fingers, or with a mini rolling pin.

4) Use a fork to prick the dough all over; this allows any steam to escape, and prevents the shortbread from bubbling as it bakes. Prick the dough in a random pattern, but it looks nicer pricked with some kind of symmetry.

5) Bake the shortbread until it's a light golden brown across the top surface, and a deeper golden brown around the edges, about 35 minutes.

6) Remove it from the oven, and immediately turn each shortbread round out onto a clean work surface.

7) Using a pizza wheel or sharp knife, cut each round into 12 wedges. (Do this while the shortbread is still warm; if you wait until it's cool, it won't cut easily.) Transfer the shortbread wedges to a rack to cool.

8) Serve as is, or decorate. Here are a few suggestions:
Drizzle with melted caramel;
Spread with melted chocolate, and sprinkle with nuts;
Set aside two shortbread cookies, and spread the remainder of the cookies with a thick layer of jam or preserves. Crumble the reserved cookies, and sprinkle the crumbs lightly over the jam.

Number Of Servings:
Number Of Servings:
24 wedges
Personal Notes:
Personal Notes:
Nutrition Facts : Serving Size 1 wedge (25g)
Servings Per Batch 24 , Amount Per Serving
Calories 120 Calories from Fat 70
Daily Value* , Total Fat 8g , Saturated Fat 5g
Trans Fat 0g , Cholesterol 20mg , Sodium 55mg
Total Carbohydrate 12g , Dietary Fiber 0g
Sugars 5g , Protein 1g
* The nutrition information provided for each recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.
I got this recipe from www.kingarthurflour.com

 

 

 

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