Classic Shortbread III by cwalde

[BakerAunt]

Classic Shortbread III
Submitted by cwalde on September 17, 2007 at 12:46 pm

I got this recipe from The Gourmet Brown Bag Cookie Art recipe booklet and it is my favorite. Cheryl

1/2 c butter at room temp
1/3 c powdered sugar, unsifted
2 T rice flour
1 c flour, unsifted

Cream the butter. Cream in the powdered sugar.

In a separate bowl, mix the rice flour with the all-purpose flour, then add it to the butter mixture.

Work the flour into the dough and knead it on an unfloured surface. Don't worry if the dough seems a little crumbly at first. It will smooth out with kneading.

Spray your shortbread pan lightly with a non-stick spray. Firmly press the dough into the pan, working from the center out.

Prick the entire surface with a fork, and bake the shortbread right in the pan at 325 degrees for 30-35 minutes, or until lightly browned. Be sure there isn't a doughy underdone area in the middle.

Let the shortbread cool in the pan for about 10 minutes before you loosen the edges with the point of a knife and flip the pan over onto a cutting board. If the shortbread doesn't come right out, hold the pan upside down over the cutting board and firmly tap one edge of the pan against the board. This should loosen the shortbread and it should drop out.

Cut the shortbread into serving pieces while it is still warm. Allow the pan to cool before washing it in the sink or dishwasher

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• This topic was modified 7 years, 10 months ago by BakerAunt.

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