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Sign In Shortbread

Sign In Shortbread.

clarke
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Sign In Shortbread

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  1. Sign InShortbread • Scottish in origin, this rich, tender and crumbly straw colored biscuit (cookie) was once only served during Christmas and New Year's Eve. In its most basic form, shortbreads are made with just four ingredients, butter, sugar, vanilla extract, and flour. While today they are made in various shapes and sizes, at one time the dough was baked in a round mold and then cut into wedges that were given the name "petticoat tails". This name refers to the shape of the shortbread wedges which was similar to the bell-hoop petticoats worn by court ladies in the 12th century.

  2. Texture, Tips and Taste • Soft crunch outside • Cake-like texture inside – melt in your mouth effect • Butter cookie – only lightly sweetened • Remember these cookies will stay in the shape you leave them • Do not substitute granulated sugar for the powdered sugar in the dough or the cookies will be tough; on the other hand, granulated sugar is the best choice for sprinkling on top the shortbread just before it goes in to the oven.

  3. Shortbread Ingredients Directions Whip butter until fluffy using mixer and paddle attachment. Slowly mix in powdered sugar. (Stop mixer and scrape down sides of bowl after each addition) Mix in vanilla and then cornstarch. Add flour and mix on low speed for one minute. Mix on medium speed for 2-3 minutes until sides of bowl are clean and the dough comes together. Scoop out dough using 1 T measuring spoon. Roll/shape into balls by hand. Roll dough balls in granulated sugar to coat well. Press each dough ball halfway down onto ungreased sheet pan. Bake @ 375 for 10-12 minutes. Check bottoms. Done when light-golden brown on bottom. • 8 oz butter • ½ C Powdered Sugar • 1 t vanilla extract • ¼ C cornstarch • 1 ½ C all-purpose flour

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