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.
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.
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!