CLASSIC SHORTBREAD
This satisfying shortbread is as easy as it gets. It's simultaneously crisp, crumbly and tender because we've added a little cornstarch to the flour. And granulated sugar gives the cookies their gorgeous golden color.
Provided by Food Network Kitchen
Categories dessert
Time 1h55m
Yield 36 bars
Number Of Ingredients 5
Steps:
- Position an oven rack in the center of the oven and preheat to 325 degrees F. Butter a 9-by-12-1/2-inch jelly roll pan and line it with parchment, then butter the paper.
- Whisk together the flour, cornstarch and salt in a bowl. Beat the butter and sugar with an electric mixer on medium speed until light and fluffy, 5 to 7 minutes. Slowly add the flour mixture and beat on low until the dough is just combined; do not overwork.
- Transfer the dough to the prepared pan, spreading it out as evenly as possible with a spatula. Cover with plastic wrap, then use your hands to press and flatten the dough into a smooth even layer. Remove the plastic and cut the dough with a sharp knife into approximately 1-by-3-inch bars. Use a fork to prick a decorative pattern into the tops.
- Bake, rotating the pan from front to back halfway through, until golden, 60 to 70 minutes. Let stand for 5 minutes in the pan, then re-cut the bars along the previous cuts. Carefully lift the bars off the parchment with a small spatula and transfer them to a wire rack to cool completely. Store the cookies in an airtight container for up to 5 days.
MOCK SHORTBREAD
Make and share this mock shortbread recipe from Food.com.
Provided by Pam in B.C.
Categories Dessert
Time 13m
Yield 50 cookies
Number Of Ingredients 6
Steps:
- cream margarine, vanilla and sugar together.
- Beat until fluffy.
- Add dry ingredients and mix well.
- Shape dough into two long rectangles, wrap well and chill thoroughly.
- About an hour.
- Slice and bake at 350 degrees for 8- 10 minutes.
Nutrition Facts : Calories 81, Fat 5.5, SaturatedFat 1, Sodium 132.4, Carbohydrate 7.2, Fiber 0.2, Sugar 2.4, Protein 0.7
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