Thursday, September 27, 2012

Shortbread Cookies - 2 Recipes

I have two different shortbread recipes because I can't choose between them.  I like different things about each of them.  One has more sugar, and the other is flakier.  So, I thought I would just include both of them and you can choose for yourself.  In my opinion, shortbread tastes better when it is real butter and not margarine.  This is a good recipe to make because it is easy and there aren't expensive ingredients in it like nuts, chocolate chips, etc.  Even though it is a simple recipe, my family thinks it tastes great.  The picture is of the flakier one (recipe #2) with less sugar.

Shortbread #1

2 cups flour
2 sticks (1 cup) butter
1 tsp. vanilla
1/2 cup sugar

Mix ingredients.  Flatten on greased cookie sheet.  Bake for 18-20 minutes at 325 degrees.

NOTE:  I roll this dough out onto parchment paper and cook it.  It slides off easily after it is cooked.  I cut the shortbread immediately after it is cooked, and before it cools.

Shortbread #2

1 1/4 cups flour
3 Tablespoons white sugar
1/2 cup butter (1 stick)

In medium bowl, mix flour and sugar.  Cut in butter with pastry cutter until it resembles fine crumbs.  Pat or roll dough into a 7 or 8 inch circle on an ungreased pie plate.  Bake at 325 for 30-35 minutes.  Cut into wedges.

NOTE:  I never bake this as long as the recipe says.  Watch it or it will be too brown.  I usually bake mine for 24 minutes max.  Also, I roll it only parchment paper.  After it cooks, I cut it into wedges. 

Do you have any recipes you would like to share?  Link up and let us try them!

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