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Shortbread a big hit with the short people

Submitted by on Wednesday, 11 March 2009 One Comment

shortbreadThis is going to be one of those recipes that lands me in trouble some afternoon when one of the guys asks, “But didn’t you just make cookies yesterday?”

Oops. You see, guys, sometimes around 2 a.m. Mommy sleepwalks into the kitchen and winds up in front of the cookie jar. I’m not sure what goes on after that, except I always wake up with crumbs on my pillow.

Good thing shortbread’s so easy to make.

I’d never tried making shortbread before tonight. I think I’m addicted now. I know I am, because I’m fighting the impulse to hit the King Arthur Web site to buy proper shortbread molds. Surely a treat this grand deserves better than a humble round cake pan.

A recent King Arthur catalog featuring a recipe for Irish Cream Shortbread inspired my adventure to begin with. I loved the appeal of a cookie without standing around rolling or scooping dough, though I didn’t know if the guys would love the Irish Cream so I played with the recipe.

The results pleased even Big Guy.

Now if only I can avoid buying those shortbread molds. I just discovered a blog on the site last night, so I fear I’m going to be tempted more often.

Butter Nut Shortbread

  • 1 cup (2 sticks) soft butter
  • 1/2 cup firmly packed brown sugar
  • 1/2 teaspoon salt
  • 2 teaspoons of butter-nut flavoring. It’s hard to find, and I’m sure plain vanilla would work just fine.
  • 2 cups all-purpose flour
  • 1/2 cup white rice flour- I had a bag of this left from a ciabatta project that’s yet to get off the ground, but you probably could substitute regular flour without changing the results much.
  • 2 tbl. water – This is my addition. The dough was too dry without it.

Beat butter until smooth. Add sugar, salt, flavoring and water and beat until fluffy. Add flours until mixed.

Divide dough in half, wrap each in plastic and refrigerate for an hour. Remove and press into two lightly greased and floured molds or the humble eight-inch round cake pans we use here on the poor side of town. Prick dough with a fork – the guys love this part.

Bake 32 to 38 minutes at 325 degrees. Let cool 15 minutes in pan. Run a butter knife around the edges to loosen, then turn mold or low-rent pan over and tap lightly. Cut shortbread into eight pieces with a serrated knife.

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Copyright 2009 Debra Legg. All rights reserved.

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One Comment »

  • Madhuram said:

    I made this type of shortbread during the holidays, with chocolate chips in them. I didn’t know there was a shortbread mould, I too used a round cake pan.

    Reg. the number of cookies, I try to reduce the size of the cookies and get many more. For ex. instead of using a tablespoon of dough, I use little more that 1/2 tablespoon. By doing that you can also eat 2 cookies without having the guilt and also you get many. I baked another variety of cookie too last week, the original recipe mentioned 5 dozen but I got 10 dozen cookies and I didn’t know what to do with so many. I gave it all to my neighbors keeping just a few for us.