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Cheers
Give a Cheer
Give a Cheer
1 pound butter at room temp, approx. 6 cups flour, 1 cup very fine sugar, (Not powdered sugar. I can't find it anymore so I put the sugar in a blender and give it a few turns to get it a bit finer) pinch of salt, 1/2 tsp. almond extract, 1/2 tsp. vanilla extract. Beat the butter and add in 5 cups of flour. Beat well until incorporated. Remove the dough from the bowl place it on a smooth surface and add the 1 cup flour a bit at a time. You may only need 1/2 cup or all. As you mix it in the dough needs to be shiny and smooth. Press a small ball of dough in each mini tart pan and press down firmly. 4 trays fit on a shelf. Bake 350 for 8-12 minutes until the edges and tops are barely tan. Time depends on how big you make the cookies. When done turn trays over and tap lightly and they will drop out. Cool on wire racks. Store in metal containers with metal tops. Line the tins with foil in separate layers with wax paper. Don't use plastic when storing cookies. Plastic containers hold moisture and cause cookies to get moldy. Glaze topping: 1 1/2 cups powdered sugar, 1 TBSP soft butter, 1 tsp, vanilla, and 2-3 Tbs hot water. Hot water makes the glaze shiny. Most glazes don't use butter. The reason for a tad of butter, it keeps the frosting from getting brittle over time. Shortbread cookies are melt-in-your-mouth cookies. I make them 10 days before Christmas to allow them to mellow. If there are leftovers! They will hold for a month with no problem as long as you store as recommended.
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Thanks for spreading positivity!
December 20, 2012
December 20, 2012