In the realm of all thangs cookie-like, shortbread is my fav.
I could eat shortbread, in any form, every day.
Isn’t it beautiful?
Almost (heh-heh *almost*) too beautiful to eat.
While Garry prefers traditional shortbread, I also enjoy this Dark Chocolate Shortbread, which I think makes an excellent gift for any occasion, at any time during the year.
As is my habit of finding all things delicious to share here, I stumbled upon a recipe for shortbread that I had hastily scribbled on a note card years ago, yet never made.
I have no idea to whom to attribute. If I knew them – I’d kiss them. This shortbread is that good.
You know how life sometimes gets in the way of baking?
It’s time to NomNomNom all the shortbread.
Score (like this):
Cool completely, then cut (sure, sure, go ahead and have a bite while you’re at it):
Seriously, how easy is that recipe?
This deliciousness also qualifies as an excellent gift.
For those of you pressed for time, yet want to give as a gift, you can package the dry ingredients in a fun container and include the recipe (just add butter!) and a beautiful shortbread mold.
A unique and thoughtful gift for any baker.
I’ve included a few mold choices below to get your creative juices flowing!
To the recipe!
1 1/2 cups all purpose flour
3/4 cup powdered sugar
1/4 tsp salt
1 cup butter, softened.
Preheat oven to 300°.
Mix flour, sugar and salt.
Knead butter into the mix and press firmly into an 8 inch pie plate or a shortbread mold.
Bake 1 hour.
The shortbread should be pale in color, not browned.
Cut into wedges while still warm.
Happy Baking, Y’all!
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