This morning I was catching up on some of my favorite blogs, and noticed on my friend Rhonda's blog that she had some shortbread sitting on the counter after doing lots of baking. She mentioned getting the recipe from me, and another friend mentioned that she couldn't find the recipe here. I was so sure I had added it on my blog, but I can't find it anywhere ~ on either of them.
I was sitting here deciding what to make for dessert, and after seeing Rhonda's photos, I decided to make two pans of shortbread for us for the weekend ~ one "classic" and one chocolate. The first picture shows the two shortbreads cooling, and the second one is a slice of each, sprinkled with powdered sugar, and accompanied by a few small scoops of chocolate hazlenut ice cream :)
So, here are the recipes. They're easy to make, take little time, and are quite delicious!! They're so good served with ice cream, or some fresh fruit, or just on their own, too!
NOTE: I have one of those pretty stoneware shortbread pans, but you could probably make the recipes below and bake them in a large pie plate, or even rolled out into a circle about 1/4-1/2 inch thick. Just check them when it nears the baking time for the proper "doneness".
CLASSIC SHORTBREAD
1/2 cup butter at room temperature
1/3 cup powdered sugar, unsifted
1/4 teaspoon vanilla
1 cup flour, unsifted
~ Using the back of a large spoon, cream the butter until light. Mix in the powdered sugar, then the vanilla. Work in the flour.
~ Knead the dough on an unfloured surface until it is nice and smooth.
~ Spray your shortbread pan very lightly with a non-stick vegetable oil spray. Put the ball of dough in the middle of the pan and working out from the center, firmly press the dough into the pan. (OR... roll the ball of dough into a circle and place on a cookie sheet that is lightly greased)
~ Prick the entire surface with a fork, and bake the shortbread at 325 degrees for about 30-35 minutes, or until it is lightly browned. Be sure the middle is thoroughly cooked.
~ Let the shortbread cool about 10 minutes before you loosen the edges with a knife and remove it from the pan. Cut into serving pieces while still warm.
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CHOCOLATE SHORTBREAD
1/2 cup butter at room temperature
1-1/2 Tablespoons cocoa powder
1/2 cup powdered sugar, unsifted
1/2 teaspoon vanilla
1 cup flour, unsifted
~ Cream the butter. Cream in the powdered sugar, the cocoa, and the vanilla. Now work in the flour. Knead the dough on an unfloured surface until it is nice and smooth. The dough shouldn't be crumbly.
~ Spray your pan lightly with a non-stick vegetable oil spray. Working from the center out, firmly press the dough into the pan. (OR, roll into a circle and place on a lightly greased cookie sheet)
~ Prick the entire surface with a fork, and bake at 325 for 30 to 35 minutes. You want the middle of the shortbread to be cooked all the way through, but you don't want the edges to darken much.
~ Allow the shortbread to cool about 10 minutes before removing from the pan. Cut into serving pieces while still warm.
3 comments:
They look so yummy, Joanne. I am glad you posted the recipes too. My copy of them is printed and I don't have them on the computer to easily cut and paste. Neecee asked for the recipes and I will send her to your page.
I also like to change the plain version by adding about 1/2 cup of finely chopped nuts, pecans are our favorites.
Once I tried dipping each slice in melted chocolate and they were very good but too rich for us.
The shortbread are so delicious, they don't need much else.
Thank you so much for posting the recipes. I have them copied and plan to make them this week.
Oh these looked so yummy that I made up one of the chocolate shortbread for coffee or tea tonight. Thanks for sharing the recipe.
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