Welsh Sunday Shortbread Food

CLASSIC SHORTBREAD

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.

WELSH SUNDAY SHORTBREAD

Steps:

• Cream butter thoroughly adding sugar and working together until well mixed.
• Add nuts; mix.
• Sift flour and gradually work it into mixture until the consistency of short pastry.
• Do not roll dough, but press lightly into two round cakes.
• Place on greased cookie sheet.
• Pinch edges neatly with thumb and finger to form a small ridge.
• Cover cakes with raspberry jam.
• With fork, jab tops of cakes thoroughly.
• Bake in 400°oven for 20 minutes.
• Drizzle glaze over warm cakes.
• Cut each into 4 wedges.