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I fancied up my shortbread recipe for the annual Christmas tray. These were only the leftovers,
scroll down and check out the tray. Half the dough received the pecan treatment and I added
dried blueberries to the other half.
Fancy Shortbreads
Cream the butter a little but do not beat it until frothy, it should not grow in volume.
Creaming the butter on its own will help the dough come together, but overbeating will
make it too soft to handle.
Sift together the flour, cornstarch and the icing sugar.
Combine the creamed butter with the flour mixture.
You can flavor the shortbread with some vanilla bean scraping, but extract adds moisture
and makes the dough too wet and chilling the dough will not help much.
Shape half of the dough into 1 inch balls.
Place 1- 1/2 inches apart on ungreased cookie sheet.
Flatten them lightly with the palm of the hand and press a pecan into the middle.
Add a handful of dried blueberries to the rest of the dough and kneed to combine.
Shape the dough into 1 inch balls.
Place 1- 1/2 inches apart on ungreased cookie sheet.
Flatten lightly with floured fork.
Bake at 300F for 15-20 minutes until edges are lightly browned.