Any tried and true SHORTBREAD recipes

[Linda I LIght]

I want to make just a plain shortbread this year for the holidays. I have found many recipes that differ greatly and was just wondering if anyone had a recipe that they have tried and liked. I appreciate yout help. Thanks

[lindrusso]

Thanks for responding sneezles, it makes more sense now. I didn't notice that it called for yolks only - it must be the whites that do most of the leavening.

One of the things I like about shortbread (the kinds without eggs) is that I can let the kids lick the spoons and bowls without worrying about salmonella http://www.cookinglight.com/bbs/smile.gif !

[sneezles]

Linda
Not a light recipe!

Shortbread

6 cups sifted all-purpose flour
1 cup sugar
2 cups (1 pound) soft butter
2 egg yolks

Mix first 3 ingredients very thoroughly with hands. Add egg yolks, one at a time, kneading dough well after each addition. Divide into 8 parts and roll each into a square or circle about 1/2" thick. ***** with fork. Bake in preheated oven (350º) for 15 minutes. Reduce heat to 300º and bake for about 30 minutes longer. Cut into eigths and return to oven until edges are browned. Makes 64 triangles. Store airtight.

I have also used a shortbread mold, one wooden that is used to shape and not bake in; and another that is earthen ware that you do bake in then remmove from the mold for the last part.

OK, I see I've been censored...you use the tines of the fork to poke holes in the pastry!

[This message has been edited by sneezles (edited 11-10-2000).]

[lindrusso]

I don't think you CAN make shorbread light! http://www.cookinglight.com/bbs/smile.gif

Are there different kinds of shortbread? I ask because I notice that Sneezles recipe calls for eggs. I had always thought that one of the hallmarks of shortbread was that it didn't have any eggs and thus, maintained its shape and didn't puff up. Just curious...

Anyway, here is a recipe that I have tried. Just in case you want to try them, I have listed some flavorings you can add. If you want to keep them plain, just stick to the basic recipe. Also, these are good dipped in chocolate - yum! I made these one year to give as gifts and they were very well received!

Shortbread Cookies

1 lb. unsalted butter, cut into small pieces
1 cup firmly packed light brown sugar
5 cups all-purpose flour
1 tsp. salt

Chocolate flavored:
4 ounces bittersweet chocolate, very finely chopped
1 T. Kahlua

Orange flavored:
1 heaping T. candied orange peel, finely chopped
Zest of 1 orange, grated
1 T. orange-flavored liquer, such as Grand Marnier

(Sorry, I am missing the Ginger flavor recipe!)

1. Heat oven to 275. Butter 3 8x2 inch round cake pans and line with parchment paper. In the bowl of an electric mixer, cream the butter and sugar on high speed until light and fluffy, about 2 minutes. Add flour, 1 cup at a time, beating on low speed until just combined. Add salt and combine.

2. Divide dough into 3 parts (in this case, plain, chocolate and orange) and transfer each to a separate bowl. Add appropriate flavoring ingredients to each bowl.

3. Transfer each batch of flavored dough to prepared pans, taking care to make sure the tops are level and smooth. Using the back of a knife, score each pan into 12 wedges. With tines of fork or skewer, create a decorative pattern on each wedge.

4. Bake until pale golden, but not browned, about 45-50 minutes. Cool on a wire rack for 10 minutes. Run a knife around the outer edge of each pan to loosen. Remove from pan and using a serrated knife, follow the score marks to cut shortbread into neat wedges. Keeps 2 weeks wrapped well.

[sneezles]

I know that eggs can sometimes act as the leavening agent but I have never had that problem with this recipe. Short refers the amount of fat used and egg yolks would fall into that category.

[Linda I LIght]

Thank you both very much for the recipes, I think I will try them both. My husband LOVES shortbread and bought me a stone shortbread baking dish last year for Christmas and I haven't used it yet. I love kitchen and baking gifts and don't want him to think I don't appreciate his originality.
Sneezles...I never knew we could be sensored!!!!! It did make me laugh.

[Linda I LIght]

Thank you both very much for the recipes. My husband bought me a shortbread baking dish last Christmas and I thought I better use it of he won't be eager to go out and buy me such creative gifts in the future. And we also both LOVE shortbread. I do agreee that you can't make it "light", so that is a good reason for it to be a holiday thing. Thank you again..I think I will try both recipes. And Sneezles....I did laugh at you being censored!!!!!! I have never seen that happen before, you are such a trail blazer.