Side Pannel
Nicky's Favourite Shortbread
Nicky's Favourite Shortbread
- Recipe Submitted by ADMIN on 09/26/2007
Category: Christmas, Cookies
Ingredients List
- 1 c Unsalted butter (room temp.)
- 1/2 c Icing sugar
- 2 c All purpose flour*
- 1/4 ts Baking powder
- 1/4 ts Salt
- Slivers of glaced cherries
Directions
* 1 3/4 c if measured before sifting
Cream butter and sugar together until silky. Add sifted dry ingredients
and mix until blended, but just. Turn out on a lightly floured pastry
cloth, & with lightly floured hands, gather into one lump. (This may appear
sloppy & maybe hopeless. As in pastry, you will go wrong if you are too
heavy handed or afraid of it!) Toss it just a bit to get it to lump and pat
out into a square about 1/3 inch thick; square off your edges with a large
knife or spatula, smooth with a stocking rolling pin and cut into 1 inch
squares. Place slightly apart on ungreased cookie sheet with a sliver of
cherry on each. Bake at 350 degrees for 15 to 18 minutes. They should be
just pale brown on bottom. WATCH IT, THEY BURN VERY EASILY. Remove gently
please, they are still having birth pangs; place to cool on trays covered
with waxed paper. Store in cans, they keep for weeks in a cool place, and
their flavour mellows.
Cream butter and sugar together until silky. Add sifted dry ingredients
and mix until blended, but just. Turn out on a lightly floured pastry
cloth, & with lightly floured hands, gather into one lump. (This may appear
sloppy & maybe hopeless. As in pastry, you will go wrong if you are too
heavy handed or afraid of it!) Toss it just a bit to get it to lump and pat
out into a square about 1/3 inch thick; square off your edges with a large
knife or spatula, smooth with a stocking rolling pin and cut into 1 inch
squares. Place slightly apart on ungreased cookie sheet with a sliver of
cherry on each. Bake at 350 degrees for 15 to 18 minutes. They should be
just pale brown on bottom. WATCH IT, THEY BURN VERY EASILY. Remove gently
please, they are still having birth pangs; place to cool on trays covered
with waxed paper. Store in cans, they keep for weeks in a cool place, and
their flavour mellows.
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