Food recipes
Shortbread
Shortbread Ingredients: butter, without salt sugars, granulated vanilla extract salt, table wheat flour, white, all-purpose, unenriched Directions: Put a rack in the middle of the oven and preheat to 375 degrees F. Bl...
Shortbread
Ingredients:
butter, without salt
sugars, granulated
vanilla extract
salt, table
wheat flour, white, all-purpose, unenriched
Directions:
Put a rack in the middle of the oven and preheat to 375 degrees F.
Blend together butter, sugar, vanilla and salt in a food processor (or bowl) until well combined.
Sift flour over butter mixture and blend until a soft dough forms.
Transfer dough to an ungreased baking sheet.
With floured fingertips, pat into a 9-by-4 1/2 inch rectangle.
Crimp edges decoratively with tines of fork and prick dough all over.
Score dough crosswise with the back of a knife into 8 pieces.
Bake shortbread until edges are golden, about 15 minutes.
Cool on baking sheet on a rack for 10 minutes, then cut into slices (while still warm) with a sharp knife.
Transfer to a rack to cool completely.
Keeps in an airtight container at room temperature for up to 1 week.
Ingredients:
butter, without salt
sugars, granulated
vanilla extract
salt, table
wheat flour, white, all-purpose, unenriched
Directions:
Put a rack in the middle of the oven and preheat to 375 degrees F.
Blend together butter, sugar, vanilla and salt in a food processor (or bowl) until well combined.
Sift flour over butter mixture and blend until a soft dough forms.
Transfer dough to an ungreased baking sheet.
With floured fingertips, pat into a 9-by-4 1/2 inch rectangle.
Crimp edges decoratively with tines of fork and prick dough all over.
Score dough crosswise with the back of a knife into 8 pieces.
Bake shortbread until edges are golden, about 15 minutes.
Cool on baking sheet on a rack for 10 minutes, then cut into slices (while still warm) with a sharp knife.
Transfer to a rack to cool completely.
Keeps in an airtight container at room temperature for up to 1 week.