February 1, 2009
Is it February already?!
I can't believe that it is February! In the spirit of the upcoming holiday, I thought I'd share my shortbread recipe for these very yummy treats that are pictured. First I would like to say that there are a lot of recipes out there for shortbread,but this one really matches the one my grandmother use to make that I loved so much, because of the texture and the butter flavor. It has three ingredients.
Four sticks of butter (1 lb.) Use salted butter, not unsalted. This is where many of the recipes out there fall short in the flavor. Have you ever had shortbread where it just kind of tastes like flour? It is probably because unsalted butter was used
1 cup of confectioners sugar. Do not use granulated sugar! Again, most recipes call for granulated,but then you don't get the light texture that confectioners sugar gives.
4 1/2 cups flour.
Cream the butter and sugar together, then add flour one cup at a time. The dough is very,very thick, so this recipe better suits a standing mixer,and not a hand held.
You can cut them out in traditional shortbread shapes, or use cookie cutters. I usually roll the dough to about 1/4 inch to a 1/2 inch thickness.
Bake at 325 for about 20 to 30 min. They should be light in color. I like to check them at about 20 min. to see if they are the right color.
This shortbread recipe really works well with royal icing too.
Try it, and I bet you will love the texture of this cookie!
Last Thursday, I made an apron for myself out of this cute fabric,and trimmed it with the light blue ric rac. After I made it, I became inspired to do some baking :)