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| Home -> [Bakery, Christmas, Cookies & Bars, Desserts, Exotic, Pastry] -> [Nicky's favourite shortbread Recipe] |
Nicky's favourite shortbread
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| Artist: |
_ |
Yield: |
1 |
| Categories: |
Bakery, Christmas, Cookies & Bars, Desserts, Exotic, Pastry |
Rating: |
0 |
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Ingredients:
| 1
| cup | Unsalted butter (room temp.) | | 1/2
| cup | Icing sugar | | 2
| cup | All purpose flour* | | 1/4
| tsp | Baking powder | | 1/4
| tsp | Salt | | | Slivers of glaced cherries |
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Procedures:
| 1 | * 1 ?c if measured before sifting | | 2 | cream butter and sugar together until silky. | | 3 | Add sifted dry ingredients and mix until blended, but just. | | 4 | Turn out on a lightly floured pastry cloth, & with lightly floured hands, gather into one lump. | | 5 | (this may appear sloppy & maybe hopeless. | | 6 | As in pastry, you will go wrong if you are too heavy handed or afraid of it!) toss it just a bit to get it to lump and pat out into a square about 1/3 inch thick; square off your edges with a large knife or spatula, smooth with a stocking rolling pin and cut into 1 inch squares. | | 7 | Place slightly apart on ungreased cookie sheet with a sliver of cherry on each. | | 8 | Bake at 350 °F for 15 to 18 minutes. | | 9 | They should be just pale brown on bottom. | | 10 | Watch it, they burn very easily. | | 11 | Remove gently please, they are still having birth pangs; place to cool on trays covered with waxed paper. | | 12 | Store in cans, they keep for weeks in a cool place, and their flavour mellows. |
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