Shortbread Recipes

Post by **eefanincan** » Fri Nov 30, 2007 12:47 am

For me, shortbread means Christmas.... it's the only time of year that I will eat them. But it seems that everyone has their own favourite recipe. I'd love to try something different this year, so if you've got a good recipe, post it here.

BTW, what makes "Scottish Shortbread" Scottish????? (I could never figure that one out other than they were first made in Scotland).

Bat · Post by **Bat** » Fri Nov 30, 2007 1:07 am

Pure butter and lots of it. I would not be surprised if it's not banned in some countries because it is just full on cardiac inspiring goodness

Aja · Post by **Aja** » Fri Nov 30, 2007 1:53 am

I would like a good recipe too..... I really do not get on with the flour over here.....

Maybe some tips from the american gang

Post by **eefanincan** » Sat Dec 01, 2007 10:11 pm

I will dig up the one I use then post it here.... it's for shortbread puffs, so they're not as heavy as a traditional shortbread. But they're melt-in-your-mouth yummy

And I agree with you bat on the pure butter

It's the ONLY way to make shortbreads

Post by **eefanincan** » Tue Dec 18, 2007 2:46 am

Finally got around to making my shortbread today and thought I'd post the recipe (sorry, no pictures like Aja does!). They're very easy to make. If you like to make more than one batch though, I wouldn't suggest that you double this recipe, it just doesn't seem to mix well if you do. Since they're so quick to make, I usually do another batch while the first one is in the oven.

Shortbread Puffs

(each batch makes approx. 2 dozen cookies)

1/2 lb butter, room temperature
1 tsp vanilla
1/4 tsp salt
1/2 c cornstarch
1/2 c icing sugar
1 c all purpose flour

Preheat oven to 350F. Beat butter with electric mixture until light and fluffy--- this is very important as it will make your shortbreads nice and light. Sift dry ingredients together then gradually add to the butter, beating well after each addition. Add vanilla. (if the mixture is too soft at this point, place dough in fridge for awhile). Drop by teaspoonful on cookie sheet and bake for approx. 20 minutes. Allow to thoroughly cool before eating, otherwise they will fall apart. These cookies freeze very well (if you have any left!).