Remember the bread recipes I posted back here? Well so far I've only made the pumpkin one, but it was really yummy! No raisins, but I put in milk chocolate chips and walnuts and it was pretty good.
I also tried out a shortbread recipe that I found in Sunset Magazine. It turned out pretty well too. The biggest problem was getting it out of the pan.
Here's the recipe.
Shortbread
Makes 16 cookies
Time 1 1/4 hours
2 cups flour
1 cup cold unsalted butter, cubed
1/2 cup granulated sugar
1/4 tsp salt
2 tbsp coarse sugar
1.Preheat over to 325. Mix flour, butter, granulated sugar, and salt in the bowl of a stand mixer on low speed until just blended. Increase speed to medium and mix until dough is no longer crumbly and just comes together. (This took a really long time. I kept thinking that I did something wrong, but eventually it all became one glob of dough.)
2. Press dough evenly into a 9 inch round cake pan. Sprinkle with course sugar.
3. Bake until golden brown, 30-40 minutes. (35 for me) Cut still-warm shortbread with a fork, tines down into 16 wedge shape pieces with shaggy edges. Cool completely, then invert pan onto a work surface and carefully separate cookies.
Make ahead up to 5 days. Store airtight up to 1 week.
We used colored course sugar, the kids thought it was great.
1 comment:
Just to share with your followers in the OC - there's an awesome opportunity to win prizes for someone's cooking flare:
Calling All Cooks Recipe Contest - Click Here!
Post a Comment