1 cup butter
1/2 cup sugar
1 tsp vanilla extract
2 cup flour
2 pinch salt
A Recipe for
Christmas Shortbread
Life is uncertain. Eat dessert first. |
| Ernestine Ulmer |
It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat. |
| Robert Fuoss |
As a child my family's menu consisted of two choices: take it or leave it. |
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This Recipe for Christmas Shortbread is one of thousands in the Recipes-to-go Christmas Cookbook.
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| Robert Frost |
Vengeance is a dish that can be eaten colld. |
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This is a recipe for Christmas Shortbread from the recipe cookbook of Recipes-to-go (Christmas)
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I have a great diet. You're allowed to eat anything you want, but you must eat it with naked fat people. |
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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