My shortbread recipe is always asked for but people think I must have missed something out because theirs is never the same. I used a scale, not cup measurements so my 9, 6, 3 ratio never works out correctly in cups. I make mine into two rounds about 1/2" thick, cut into 8 pie shapes before baking, and I flute the edges with finger and thumb, 3 on each piece, prick the top with a fork, 3 times on each piece, and recut it again as they cool. I also bake at 325 deg and two rounds probably take a little longer than the cookies below. If the dough does not come together easily (depends on the butter), add a tiny bit more butter.
Martha Stewart had an Irish cook on today and her recipe is like mine except she used a food mixer and I do the Cuisinart cause I don't have a mixer. You can see the recipe at link below. The video will be available later. Anyway, she gives the amounts of sugar and flour in cups and it probably is what I use. Shortbread 1 cup unsalted Butter ½ cup + 1 tablespoon Sugar 2-1/2 cups All purpose Flour Cream butter and sugar in mixer, gradually add flour. Chill. Flour for rolling. 1/8 inch for cookies 2-1/4 inch round cutter, makes 24+ 300 deg 20 – 25 minutes http://www.marthastewart.com/recipe/irish-butter-shortbread Janice Blair Crystal Lake, 50 miles northwest of Chicago, Illinois, USA www.jblace.com http://www.lacemakersofillinois.org To unsubscribe send email to majord...@arachne.com containing the line: unsubscribe lace-chat y...@address.here. For help, write to arachnemodera...@yahoo.com.
