Post by wilderness on Dec 21, 2018 8:40:58 GMT -5
SIMPLY THE BEST SHORTBREAD-Jan in BC
1 cup butter, softened
3 Tbsp cornstarch
¼ cup sugar
1 ¾ cup all purpose flour
Preheat oven to 275ºF
In a large bowl, beat butter until fluffy; gradually beat in cornstarch, then sugar.
With wooden spoon, beat in flour, about 1/4 cup at a time.
On lightly floured surface or pastry cloth, roll out dough to 1/4-inch thickness.
Using floured fluted 2-inch round cookie cutter, cut out cookies.
Place on waxed paper-lined trays; prick each cookie 3 times with a fork. Freeze until firm. (Shortbread can be prepared to this point, transferred to freezer bags and stored in freezer for up to one month.)
Place frozen cookies on baking sheet.
Bake in oven for 40 to 50 minutes or until firm to the touch. Remove from baking sheet and let cool on racks.
(Shortbread can be stored in airtight containers for up to two weeks.)
Jan’s note: i make my shortbread the first week in Dec., store it in an airtight tin, and keep it in cold room. (also have frozen it.)
After i’ve placed on cookie sheets, stick it in freezer for at least 1 hr (gives me time to clean up) Watch the time, mine is done in 40 minutes. Yours might be done in more or less time. (Canadian Living)
1 cup butter, softened
3 Tbsp cornstarch
¼ cup sugar
1 ¾ cup all purpose flour
Preheat oven to 275ºF
In a large bowl, beat butter until fluffy; gradually beat in cornstarch, then sugar.
With wooden spoon, beat in flour, about 1/4 cup at a time.
On lightly floured surface or pastry cloth, roll out dough to 1/4-inch thickness.
Using floured fluted 2-inch round cookie cutter, cut out cookies.
Place on waxed paper-lined trays; prick each cookie 3 times with a fork. Freeze until firm. (Shortbread can be prepared to this point, transferred to freezer bags and stored in freezer for up to one month.)
Place frozen cookies on baking sheet.
Bake in oven for 40 to 50 minutes or until firm to the touch. Remove from baking sheet and let cool on racks.
(Shortbread can be stored in airtight containers for up to two weeks.)
Jan’s note: i make my shortbread the first week in Dec., store it in an airtight tin, and keep it in cold room. (also have frozen it.)
After i’ve placed on cookie sheets, stick it in freezer for at least 1 hr (gives me time to clean up) Watch the time, mine is done in 40 minutes. Yours might be done in more or less time. (Canadian Living)
