Friday, October 12, 2007

Shortbread Love

The craving for shortbread blindsided me about half a hour ago.

It's easy to make, and I had everything, so I made some.

The plan is to eat a piece now and save the rest for later. Somehow I feel that just isn't going to happen. I loooooove shortbread. I did throw the guts of a vanilla bean in there, so it's not completely "authentic", but the dough was good.

Another reason to love shortbread - no eggs, so eating the dough off your fingers, the spoon, or the bowl is completely OK.

1 c. softened butter
1/2 c. fine sugar
2 c. flour (I use 1 c. regular flour and 1 c. corn starch - silky!)

Cream butter and sugar. Add flour a little at a time, until dough is shaggy and easily handled. Either roll out and cut with cookie cutters or pat into a 9x9 pan. Bake at 350 for about 15 min or until "set" and a very light golden. If you used a pan, cut into peices now. Let it cool.

I like to dip into melted chocolate, but whatever floats your boat.


Eden said...

Mine never turns out. I'm going to try your version.

Heather said...

If you do cookie cutters, you might want to knead it a bit first, adding enough flour so it doesn't stick to the counter.