Food recipes
Classic Shortbread
Classic Shortbread Ingredients: wheat flour, white, all-purpose, unenriched salt, table butter, without salt sugars, powdered Directions: Sift together flour and salt into a bowl. Put butter into the bowl of an electr...
Classic Shortbread
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
sugars, powdered
Directions:
Sift together flour and salt into a bowl.
Put butter into the bowl of an electric mixer fitted with the paddle attachment.
Mix on medium-high speed until fluffy, 3 to 5 minutes, scraping down sides of bowl.
Gradually add confectioners sugar; beat until pale and fluffy, about 2 minutes.
Reduce speed to low.
Add flour mixture all at once; mix until just combined.
Preheat oven to 300F, with rack in upper third.
Using plastic wrap, press dough into a buttered 10-inch fluted tart pan with a removable bottom.
With plastic on dough, refrigerate 20 minutes.
Remove plastic wrap.
Cut out a round from center using a 2 1/4-inch cookie cutter; discard.
Put cutter back in center.
Cut dough into eight wedges with a paring knife.
Using a wooden skewer, prick all over at 1/4-inch intervals.
Bake until golden brown and firm in center, about 1 hour.
Transfer pan to a wire rack.
Recut shortbread into wedges; let cool completely in pan.
Cookies can be stored in an airtight container at room temperature up to 2 weeks.
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
sugars, powdered
Directions:
Sift together flour and salt into a bowl.
Put butter into the bowl of an electric mixer fitted with the paddle attachment.
Mix on medium-high speed until fluffy, 3 to 5 minutes, scraping down sides of bowl.
Gradually add confectioners sugar; beat until pale and fluffy, about 2 minutes.
Reduce speed to low.
Add flour mixture all at once; mix until just combined.
Preheat oven to 300F, with rack in upper third.
Using plastic wrap, press dough into a buttered 10-inch fluted tart pan with a removable bottom.
With plastic on dough, refrigerate 20 minutes.
Remove plastic wrap.
Cut out a round from center using a 2 1/4-inch cookie cutter; discard.
Put cutter back in center.
Cut dough into eight wedges with a paring knife.
Using a wooden skewer, prick all over at 1/4-inch intervals.
Bake until golden brown and firm in center, about 1 hour.
Transfer pan to a wire rack.
Recut shortbread into wedges; let cool completely in pan.
Cookies can be stored in an airtight container at room temperature up to 2 weeks.