Shortbread
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Shortbread
Shortbread originated in Scotland, where it is still considered something of a national food. Old-fashioned cooks spoke of a baked dessert made with plenty of shortening as being "short." Adapted from a recipe in The Mother' Center Cookbook, this is moist and crispy at the same time. Is such a thing is possible? I think of it as sort of a cookie cake, with the best attributes of both. True shortbread is made without eggs. So this recipe is not traditional, but it's still delicious, so I don't care. Do you?
Times
- Prep Time : 7 min min
- Ready Time : 7 min
Servings
Ingredients
- 3 cups flour
- 1/2 cup sugar
- 1/2 cup light brown sugar, packed
- 1 egg
- 2 sticks butter
Directions
Preparation
- Preheat oven to 325 degrees F.
- Mix all ingredients in food processor until combined, about 3 to 4 minutes.
- Press dough into an 8-inch square baking pan and pierce all over with tines of a fork. Score dough into squares.
- Bake at 325 degrees for 1 hour. Let cool, and store in an airtight container until serving.
Contributed by: Quick & Kosher, JAMIE GELLER
About Jamie Geller
Posted in
Uncategorized
Dairy , Desserts , New Year's Eve/Day , 15-minute Prep , American, English & Irish , Make Ahead , Comfort Food, Picnic, Vegetarian , JOK Tested
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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