Wednesday, November 24, 2010

Favorite Christmas Shortbread Recipes..

Hi Everyone! Since this is my last day on the Island until the New Year I thought I'd share some family favorite shortbread recipes that I only bake once a year at Christmastime. Our two sons inhale these treats so I usually try and bake as many as I can because when the inevitable throng of friends arrive the shortbread cookies are gone in a blink of an eye. lol The great thing about these cookies is that they are so easy to make, and they can be made ahead and frozen.

Recipe #1 is for Whipped Shortbread:

1 pound butter (softened)
1 cup icing sugar
1/2 cup cornstarch
3 cups all purpose flour
1/2 tsp vanilla

Beat the sugar and butter and then add the other ingredients. Using an electric mixer, beat the mixture until fluffy. Using a teaspoon place small amounts of the mixture on an ungreased cookie sheet or a cookie sheet with parchment paper on it, (I use parchment paper otherwise they may burn). Bake at 325 degrees for 12-15 minutes.

They are done when the edges start turning a little brown. Cool on racks and pack in a plastic container layered with waxed paper between. They keep in the refrigerator or freezer for weeks.. :-)

Recipe #2: Scottish Shortbread:

1cup butter, softened
1 2/3 cups all-purpose flour
1/3 cup rice flour
1/4 cup granulated sugar
1/4 cup packed brown sugar

Grease an 8-inch round cake pain. Line bottom with parchment paper; grease paper.

In a bowl, cream butter until fluffy (I use an electric hand beater but you can use a food processor). Mix in all-purpose and rice flours, and white and brown sugars with electric beaters or hands until dough is crumbly but clumps together when pressed. Pat evenly into prepared pan.

Bake in preheated 325 degree oven for 45 minutes. Remove from oven briefly; with sharp knife, score into 12 wedges, cutting about halfway through dough. Prick decoratively with a fork. Return to oven; bake about 15 minutes longer or until just lightly browned at edges. Cool in pain on rack 30 minutes. Loosen sides; invert onto plate, then invert again onto cooling rack so cookie is right side up. Cool completely.

Makes 12 large wedges. :-)

I brought along a couple of batches of shortbread for da ladies and menz, but our usual Island drinks don't really go along with shortbread so the rum and egg nog has been flowing.. And, Cap'n Jack is helping with the rum...without the egg nog.. ;)

Do you like shortbread? Any recipes to share?

Sending wishes from Tori and I for a wonderful festive season, see you back here on DIK in the New Year.


beth kery said...

Ohhhh, yum! I'm such a fan of shortbread. Now...I thought you gave me a recipe last year for chocolate covered shortbread? It was delicious. At least I thought you did.

Anyway, I'm printing out the page and saving. Thank you, Lea!

Blodeuedd said...

Mmmm I want those shortbreads!! :D

Tracy said...

I ADORE Scottish shortbread - thanks for this recipe.

And of course love my rum in my eggnog as well. Yum.

Chris said...

Never been a shortbread fan... But the rum'n'eggnog is a different story! :)

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