Post by wilderness on Aug 2, 2023 6:40:50 GMT -5
Shortbread-Tasty
Canadian living
1 cup unsalted butter , softened
1/2 cup superfine sugar
1 Pinch salt
1/2 tsp vanilla
1/2 cup rice flour
1-3/4 cups all-purpose flour
Line rimless baking sheets with parchment paper or leave ungreased; set aside.
In large bowl, beat together butter, sugar and salt until fluffy and almost white. Stir in vanilla then rice flour. Stir in all-purpose flour, one-third at a time. Form into 2 flat rectangles.
Between waxed paper, roll out rectangles to generous 1/4-inch (5 mm) thickness. Cut out 1-1/2-inch (4 cm) circles; place, 1 inch (2.5 cm) apart, on prepared pans, rerolling scraps and chilling dough between cutting. Refrigerate until firm, about 30 minutes. (Make-ahead: Layer between waxed paper in airtight container and freeze for up to 1 month. Thaw on prepared sheets before baking.)
Bake in top and bottom thirds of 275°F (140°C) oven, rotating and switching pans halfway through, until bottoms are light golden, about 40 minutes. Let cool for 2 minutes on pans on racks. Transfer to racks to let cool completely. (Make-ahead: Layer between waxed paper in airtight containers and store at room temperature for up to 5 days or freeze for up to 2 weeks.)
Variations
Lavender Shortbread: Mix 2 tsp (10 mL) lightly crushed lavender into dough along with rice flour.
Cookies and Tea Shortbread: Mix 1 tsp (5 mL) crushed herbal tea, such as mango or passion fruit, or Earl Grey or green tea into dough along with rice flour.
Nutty Shortbread: Stir in 3/4 cup (150 mL) finely chopped Brazil nuts, macadamia nuts, walnut or pecan halves, toasted skinned hazelnuts or salted roasted peanuts. Dip or drizzle cookies with melted bittersweet chocolate, if desired.
Sesame Seed Shortbread: Stir 1/2 cup (125 mL) white sesame seeds into dough along with rice flour.
Chippy Shortbread: Stir in 3/4 cup (175 mL) small chips of your choice, such as chocolate or peanut butter.
Shortbread Stars, Bars, Trees, Bells, Candy Canes or Snowflakes: Choose desired shape. Yield will be affected by size of cutter.
Glazed Shortbread: Mix 3/4 cup (175 mL) icing sugar with 2 tbsp (25 mL) liquid (such as water, milk, strained lemon or orange juice, tea or coffee); brush over hot cookies.
Canadian living
1 cup unsalted butter , softened
1/2 cup superfine sugar
1 Pinch salt
1/2 tsp vanilla
1/2 cup rice flour
1-3/4 cups all-purpose flour
Line rimless baking sheets with parchment paper or leave ungreased; set aside.
In large bowl, beat together butter, sugar and salt until fluffy and almost white. Stir in vanilla then rice flour. Stir in all-purpose flour, one-third at a time. Form into 2 flat rectangles.
Between waxed paper, roll out rectangles to generous 1/4-inch (5 mm) thickness. Cut out 1-1/2-inch (4 cm) circles; place, 1 inch (2.5 cm) apart, on prepared pans, rerolling scraps and chilling dough between cutting. Refrigerate until firm, about 30 minutes. (Make-ahead: Layer between waxed paper in airtight container and freeze for up to 1 month. Thaw on prepared sheets before baking.)
Bake in top and bottom thirds of 275°F (140°C) oven, rotating and switching pans halfway through, until bottoms are light golden, about 40 minutes. Let cool for 2 minutes on pans on racks. Transfer to racks to let cool completely. (Make-ahead: Layer between waxed paper in airtight containers and store at room temperature for up to 5 days or freeze for up to 2 weeks.)
Variations
Lavender Shortbread: Mix 2 tsp (10 mL) lightly crushed lavender into dough along with rice flour.
Cookies and Tea Shortbread: Mix 1 tsp (5 mL) crushed herbal tea, such as mango or passion fruit, or Earl Grey or green tea into dough along with rice flour.
Nutty Shortbread: Stir in 3/4 cup (150 mL) finely chopped Brazil nuts, macadamia nuts, walnut or pecan halves, toasted skinned hazelnuts or salted roasted peanuts. Dip or drizzle cookies with melted bittersweet chocolate, if desired.
Sesame Seed Shortbread: Stir 1/2 cup (125 mL) white sesame seeds into dough along with rice flour.
Chippy Shortbread: Stir in 3/4 cup (175 mL) small chips of your choice, such as chocolate or peanut butter.
Shortbread Stars, Bars, Trees, Bells, Candy Canes or Snowflakes: Choose desired shape. Yield will be affected by size of cutter.
Glazed Shortbread: Mix 3/4 cup (175 mL) icing sugar with 2 tbsp (25 mL) liquid (such as water, milk, strained lemon or orange juice, tea or coffee); brush over hot cookies.
