Classic Shortbread
This recipe is modified from the Club House box:
- 1 cup butter, at room temperature
- ½ cup powdered fruit sugar
- 1 tsp vanilla (white extract preferred)
- 2-2¼ cake flour (or sub ½ cup with rice flour)
In large bowl, cream butter with vanilla, adding sugar gradually, until light and fluffy. Gradually beat in flour until it forms a stiff mixture. Press into 8″ pan and poke with fork to form design. Bake at 325F for about 25-35 min, or until golden brown. Cut while warm with chef knife. Makes 1½ dozen bars.
For shapes: Turn out and knead, mixing in flour until the dough begins to crack. Form into a ball, cover and chill for 30 min. Roll dough into ¼” thickness and cut into shapes. Bake on ungreased sheet at 300F for 15-18 min (assuming 2″ cookie size), or until slightly golden. Let cool 5 min before removing to a rack. Cool thoroughly before storing in tins. Makes 40 cookies.
Variation: I added ½ cup skor bits to the dry ingredients and topped each piece with half a pecan before baking. I got this idea from a demonstration by Weil’s (see tomorrow’s post!)
