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.
Shortbread
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.
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2 comments:
Mine never turns out. I'm going to try your version.
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.
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