Shortbread!

Sunday baking seems to have become a habit for me again recently.  Today's venture was shortbread.  I've never been a big fan of shortbread, but for some reason it felt like a good idea.  And it was.  The shortbread I made is thin and delicious.  I am a tea addict and shortbread is the perfect accompaniment to a hot cup of freshly brewed tea.

Shortbread (adapted from this recipe)

Ingredients:

• 2 cups all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup confectioners' (icing) sugar
• 1 cup butter, softened
• 1 teaspoon vanilla extract
• 4 tablespoons white sugar
• 2 tablespoons milk

Directions:\

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, beat together the flour, baking powder, salt and confectioners' sugar. Stir in the butter, milk, and vanilla, and mix until a dough forms. 
3. Form dough into a log and roll in plastic wrap.  Chill until firm. 
4. Cut dough log into slices 1/4" (just over 0.5cm).  Place on a baking sheet at least 0.5" (1.25cm) apart.
5. Bake for 12-15mins minutes in the preheated oven, or until bottoms are golden brown. Cool partially while on the baking sheet, then transfer to a wire rack. 

I iced mine with the lemon icing I usually put on lemon melt-away tea cookies.  Frickin' fabulous:


Lemon Frosting::

Ingredients:

• 1/4 cup butter, room temperature
• 1 teaspoon finely grated lemon zest
• 1 teaspoon freshly-squeezed lemon juice
• 3/4 cup powdered (confectioner's) sugar 

Directions:

•  In a medium bowl, combine butter, lemon zest, lemon juice, and powdered sugar; stir until well mixed. 

Mmmmmmmmmmm.... enjoy!

Share