Food recipes
Shortbread Dough
Shortbread Dough Ingredients: nuts, walnuts, english sugars, granulated wheat flour, white, all-purpose, unenriched salt, table butter, without salt vanilla extract Directions: Position oven racks in the upper and low...
Shortbread Dough
Ingredients:
nuts, walnuts, english
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
vanilla extract
Directions:
Position oven racks in the upper and lower thirds of the oven and preheat to 325 degrees F.
Line cookie sheets with parchment paper.
In a food processor, grind the walnuts with 1 tablespoon sugar; transfer to a bowl.
Add remaining sugar to food processor and process until superfine, about 1 minute.
Add flour, salt, and ground walnuts; pulse to combine.
Mix in butter and vanilla until dough is crumbly.
Remove dough and form into 2 disks, wrap in plastic, and refrigerate 10 minutes.
Place a dough disk on prepared cookie sheet and form into an 8 inch circle with hands.
Cut into wedges, but do not separate.
Bake until edges are browned, about 35 minutes, turning pan half way through cooking.
Separate wedges slightly and let cool.
Dough can be formed into other shapes or squares if desired.
Ingredients:
nuts, walnuts, english
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
vanilla extract
Directions:
Position oven racks in the upper and lower thirds of the oven and preheat to 325 degrees F.
Line cookie sheets with parchment paper.
In a food processor, grind the walnuts with 1 tablespoon sugar; transfer to a bowl.
Add remaining sugar to food processor and process until superfine, about 1 minute.
Add flour, salt, and ground walnuts; pulse to combine.
Mix in butter and vanilla until dough is crumbly.
Remove dough and form into 2 disks, wrap in plastic, and refrigerate 10 minutes.
Place a dough disk on prepared cookie sheet and form into an 8 inch circle with hands.
Cut into wedges, but do not separate.
Bake until edges are browned, about 35 minutes, turning pan half way through cooking.
Separate wedges slightly and let cool.
Dough can be formed into other shapes or squares if desired.