1 cup butter
1/2 cup sugar
1 tsp vanilla extract
2 cup flour
2 pinch salt
A Recipe for
Christmas Shortbread
Food Tip |
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This Recipe for Christmas Shortbread is one of thousands in the Recipes-to-go Christmas Cookbook.
Other things are just food. But chocolate's chocolate. |
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An empty belly is the best cook. |
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This is a recipe for Christmas Shortbread from the recipe cookbook of Recipes-to-go (Christmas)
Food Tip |
It is not necessary to advertise food to hungry people, fuel to cold people, or houses to the homeless. |
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The woman just ahead of you at the supermarket checkout has all the delectable groceries you didn't even know they carried. |
| Mignon McLaughlin, The Second Neurotic's Notebook, 1966 |
Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat. |
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Always eat grapes downward - that is eat the best grapes first; in this way there will be none better left on the bunch, and each grape will seem good down to the last. If you eat the other way, you will not have a good grape in the lot. |
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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
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Serves: 16
Christmas Shortbread Recipe brought to you by Recipes To-Go