November 15, 2010

  • Shortbread

    Shortbread Dark-chocolate dipped shortbread is absolutely scrumptious!

    Prep time: 15 minutes
    Cook time: 25 minutes per batch.
    Makes approximately 16 cookies
    Source: Better Homes and Gardens

    INGREDIENTS

    • 1-1/4 cups all-purpose flour
    • 3 tablespoons granulated sugar
    • 1/2 cup butter

    DIRECTIONS

    1. Preheat oven to 325F. In a medium bowl stir together flour and sugar. Using a pastry blender, cut in butter until mixture resembles fine crumbs and starts to cling. Using your hands, shape the mixture into a ball and knead until smooth.

    2. On a lightly floured surface, roll dough until 1/2 inch thick. Using a 1-1/2-inch cookie cutter, cut dough into circles, rerolling scraps as necessary. Place circles 1 inch apart on an ungreased cookie sheet. Bake in the preheated oven for 20-25 minutes or until bottoms just start to brown. Transfer to write rack and let cool. Makes 16 cookies.

    3. *To make shortbread strips, on a lightly floured surface, roll dough into a 6x4-inch rectangle about 1/2 inch thick. Using a utility knife, cut rectangle in half lengthwise, then crosswise into 16 pieces. Bake as directed.

    Spiced Shortbread: Prepare as above, except substitute brown sugar for the granulated sugar and stir 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, and 1/8 teaspoon ground cloves into the flour mixture.

    Cherry-Orange Shortbread: Prepare as above, except add 2 teaspoons finely shredded orange peel with the butter and stir in 1/3 cup snipped dried cherries after cutting in the butter.

    Butter-Pecan Shortbread: Prepare as above, except substitute brown sugar for the granulated sugar. After cutting in butter, stir in 2 tablespoons finely chopped pecans. Sprinkle mixture with 1/2 teaspoon vanilla before kneading.

    Lemon-Poppy Seed Shortbread: Prepare as above, except stir 1 tablespoon poppy seeds into flour mixture and add 1 teaspoon finely shredded lemon peel with the butter.

    Cranberry Shortbread: Prepare as above, except after cutting in butter, stir in 1/3 cup snipped dried cranberries.

    NUTRITION FACTS

    • Calories - 98
    • Total Fat - 6g
      • Saturated Fat - 4g
      • Monounsaturated Fat - 2g
      • Polyunsaturated Fat - 0g
    • Cholesterol - 16mg
    • Sodium - 62mg
    • Carbohydrate - 10 g
      • Total Sugar - 2g
      • Fiber - 0g
    • Protein - 1g
    • Vitamin A - 0% DV*
    • Vitamin C - 0% DV*
    • Calcium - 0% DV*
    • Iron - 3% DV*

    * Percent Daily Values (DV) are base on a 2,000 calorie diet.