Some people prefer smooth shortbread and others gritty. I am on the smooth side.
Feel free to dress these up by rolling them in cocoa, sprinkles, coconut, or some other fine ingredient before baking. Just remember, sprinkles melt.
They hold their shape fairly well, as long as they're not opposing gravity. (They may droop as the butter melts, but they don't rise at all.) They're quick and easy to prep. If you're doing a bunch of baking, I'd recommend starting with these and using the bake time to prep the next thing(s).
Ingredients
- 2 cups (1 lb) butter
- 1 cup white sugar
- 4 cups all-purpose flour
Instructions
- Cream together butter and sugar.
- Mix in flour.
- Bake at 325 for 30min.
For baking, there are a few options:
- Roll them into little balls
- Shape them
- Fill the cookie sheet, and then score/cut them as soon as they come out of the oven
You can also use 2 cups cocoa, 2 cups flour for dark chocolate shortbread, or 1 and 3 for a less cocoa-y taste (not sure why you'd want less cocoa, but some people apparently do.)
I've also been known to use finely ground herbs, like lavender, mixed in with the sugar, just to change it up a bit.
I've also been known to use finely ground herbs, like lavender, mixed in with the sugar, just to change it up a bit.
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