1 cup butter
1/2 cup sugar
1 tsp vanilla extract
2 cup flour
2 pinch salt
A Recipe for
Christmas Shortbread
Part of the secret of success in life is to eat what you like and let the food fight it out inside. |
| Mark Twain |
We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. |
| Alfred E. Newman |
A food is not necessarily essential just because your child hates it. |
| Katharine Whitehorn |
This Recipe for Christmas Shortbread is one of thousands in the Recipes-to-go Christmas Cookbook.
The next time you feel like complaining, remember that your garbage disposal probably eats better than 30 percent of the people in the world. |
| Robert Orben |
If you enjoy this Christmas Shortbread Recipe - you should enjoy the recipe collections you can find on the websites below:
Herb Tip |
I don't cry over spilt milk, but a fallen scoop of ice cream is enough to ruin my whole day. |
| Terri Guillemets |
This is a recipe for Christmas Shortbread from the recipe cookbook of Recipes-to-go (Christmas)
"A man accustomed to American food and American domestic cookery would not starve to death suddenly in Europe, but I think he would gradually waste away, and eventually die." |
| 'A Tramp Abroad', Mark Twain (Samuel Langhorne Clemens) (1835-1910) |
Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
I will not eat oysters. I want my food dead - not sick, not wounded - dead. |
| Woody Allen |
I would rather live in Russia on black bread and vodka than in the United States at the best hotels. America knows nothing of food, love or art. |
| Isadora Duncan, America dancer (1878-1927) |
It's so beautifully arranged on the plate - you know someone's fingers have been all over it. |
| Julia Childs |
I don't cry over spilt milk, but a fallen scoop of ice cream is enough to ruin my whole day. |
| Terri Guillemets |
Preheat oven to 350. Cream butter, sugar, and vanilla until light and
fluffy. Mix flour and salt, then beat into butter mixture until
thoroughly blended, to make a soft dough.
To make bars: on work surface dusted with flour, pat dough into
rectangle 1/2" thick, 2" wide, and about 17" long. Use knife or
fluted pastry cutter to cut into 1" bars. Use spatula to transfer
bars to ungreased cookie sheet, leaving 1" between bars. Prick each
bar with fork several times. Bake for 20-25 minutes, until lightly
colored. Do not overbake; the bars should not brown. Let cool on
cookie sheet for one minute, then carefully transfer to wire racks to
finish cooling.
To make wedges: Dust your hands and ungreased cookie sheet with
flour. Pat dough into ball. Pat ball into flat disk about 1/2" thick
and 7" in diameter on cookie sheet. With edge of plastic ruler dusted
with flour, mark disk in 8 wedges, cutting about halfway through
dough, and prick dough all over and crimp edges with fork. Bake for
30 minutes, then take cookie sheet out and cut through shortbread on
marked lines. Return shortbread to oven for five more minutes. Let
wedges cool on cookie sheet for one minute, then carefully transfer
to wire racks to finish cooling.
Nut Shortbread: add 1/4 c finely chopped toasted pecans, almonds,
walnuts, or hazelnuts to flour mixture.
Chocolate Chip Shortbread: add 1/4 c miniature semisweet chocolate
chips to flour mixture.
Orange-Chocolate Chip Shortbread: add 1 t grated orange rind and 1/4 c
miniature semisweet chocolate chips to flour mixture.
Lemon Shortbread: add 1 t grated lemon rind to flour mixture.
Source: _The Christmas Kitchen_ by Lorraine Bodger MM by Sylvia
Steiger, THE.STEIGERS on GEnie, 71511,2253 on CI$, GT Cookbook echo
moderator at net/node 004/005
Serves: 16
Christmas Shortbread Recipe brought to you by Recipes To-Go