Saturday, 8 November 2008

Shortbread Cookies


Here is my most coveted shortbread cookie recipe, (which Tash has been begging for)out for the world to see:


3/4 cup flour, sifted

1/4 cup superfine sugar

Pinch of salt

1/2 cup room temperature unsalted butter

Preheat your oven to 350 degrees F.
Combine the flour, sugar and salt in a mixing bowl. Work in the butter with a fork or pastry cutter until the dough has the consistency of short crust.
Pulsing in a food processor will work also.
Sprinkle a board or your counter top lightly with flour. Turn the dough onto the board and knead until it's smooth. Refrigerate the dough for a couple of hours or overnight.
You should have approximately 8 ounces of dough. Divide the dough into four equal portions for large cookies or eight equal portions for small cookies and shape into rounds.
For consistency you might want to pull out your kitchen scales.
Place each round on a parchment paper lined baking sheet and flatten them with the bottom of a glass to about 1/4 inch thickness. Prick with a fork. Bake at 350 degrees F. for 20 to 30 minutes, until the cookies begin to brown slightly. Allow the cookies to cool on the baking sheet.
Hope you like them.


3 comments:

Tash said...

whoa I love your new background. You've been a busy little blogger

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BON said...

These cookies are REALLY good, and easy to make! Yummy!