Aunty Lauras Shortbread Food

AUNTY LAURA'S SHORTBREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream together butter and sugar. Mix in rice flour until well blended. Add all-purpose flour. Remove from bowl.
• Knead dough for 5 minutes. Roll dough out and place in a greased and floured 9 x 13 inch pan.
• Prick the top with a fork. Bake 35 minutes or until golden brown and a knife inserted in the middle comes out clean. Cut into bars and allow to cool in the pan.

AUNTY LAURA'S SHORTBREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream together butter and sugar. Mix in rice flour until well blended. Add all-purpose flour. Remove from bowl.
• Knead dough for 5 minutes. Roll dough out and place in a greased and floured 9 x 13 inch pan.
• Prick the top with a fork. Bake 35 minutes or until golden brown and a knife inserted in the middle comes out clean. Cut into bars and allow to cool in the pan.

AUNT MARY'S SHORTBREAD

Steps:

• Beat the sugar and butter with a spoon until creamy. In three batches, sift and mix the flour into the sugar-butter mixture. Mix well, until fluffy. (my Aunt Mary uses a wooden spoon for mixing, but you can use electric beaters).
• Pat the dough flat onto a greased cookie sheet, covering about 3/4 of the pan (I pat the dough into neatly formed rectangular shape). Puncture the dough at regular intervals with a fork. Refrigerate for at least 2 hours.
• Cut into 15 pieces per pan (1 inch wide). Bake 1/2 hour at 300-325°F Let cool.

GREAT-AUNT ANNIE'S TRADITIONAL SHORTBREAD

Steps:

• Spray a 9-inch fluted tart pan with a removable bottom with nonstick cooking spray; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Stir in vanilla. With mixer on low speed, slowly add flour. Mix until well combined.
• Evenly spread cookie dough into prepared tart pan. Refrigerate until firm, at least 2 hours and up to overnight.
• Preheat oven to 325 degrees. Sprinkle shortbread with sanding sugar. Using a 2-inch round fluted cookie cutter, make a shallow cut in the center of the dough. Using the tines of a fork, score dough from the edge of the circle in the center toward the edge of the pan into 12 equal wedges.
• Transfer tart pan to oven and bake until light brown and a toothpick inserted into the center of the shortbread comes out clean, 50 to 60 minutes. Immediately re-score circle and wedges with cookie cutter and the tines of a fork. Transfer to a wire rack and let cool 1 hour. Remove shortbread from tart pan and let cool completely. Cut into wedges with a serrated knife along the scored lines.