Friday, December 22, 2006

Classic Shortbread

I'm finally posting the two recipes I used for the Christmas Tea at church some time ago.

Classic Shortbread
(I'm usually not a fan of shortbread but this stuff is pretty stinkin' good.)

1 c. butter, softened
2/3 c. powdered sugar, unsifted
1/2 t. vanilla
2 c. flour

Cream butter until light. Cream in powdered sugar, then vanilla. Work in flour.

Knead dough on unfloured board until nice & smooth.

Spray 9X13 pan very lightly and firmly press dough into pan. Prick entire surface with a fork.

Bake at 325 degrees for 30-35 minutes or until lightly browned.

Let cool in pan 10 minutes, then cut into 20 squares. Carefully remove from pan to cool on cooling rack.

(I let one batch cool too long in the pan & they didn't come out very well at all, so make sure you take them out after the 10 minutes are up.)

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