Shortbread has got to be my all time favorite cookie. It’s so easy to make, and it tastes really, really good! Plus the options for shortbread are limitless; you can dip shortbread in chocolate, coat it with frosting, make cut outs, (one of my favorites is cutting out hearts and then using a straw to make a hole in the upper left corner. Bake it, then run a string through it and you’ve got dangling hearts!) You can add all different kinds of extracts; lemon, almond, peppermint, orange…etc. And the best part of all its only three ingredients!
Ingredients:
1¼ cups Unbleached Flour
3 Tablespoons Sugar
1/2 cup butter (1 stick)
· Preheat oven to 325O.
· Combine flour and sugar.
· Cut in butter completely with fork and/or fingers, then knead until smooth.
· Line a cookie sheet with parchment paper.
· Right on the cookie sheet, pat or roll dough into an 8-inch circle. Use your fingers to shape the edges into a scalloped design.
· Use a pizza cutter (or a knife) to cut the dough circle into 12 to 16 wedges. (do NOT separate wedges) Prick all over with fork.
· Bake for 25 minutes, or until the edges are very lightly browned.
· Use the pizza cutter along the same lines to re-cut the wedges.
· Cool for a few minutes on the cookie sheet, then transfer to a wire rack to cool completely.
Makes 12-16 wedge-shaped cookies
Tip: For extra flavor add ½ Teaspoon vanilla (before kneading)
- Katura
