Sunday, January 11, 2009

Brown Sugar Shortbread

This got excellent reviews and is incredibly easy to make, so I decided to try it out. I panicked a little while I was making the dough because it was completely crumbly - I couldn't knead it, I could barely keep it in a mound long enough to wrap it in plastic wrap, and it took me forever to form it on the pan. But once it came out of the oven, it had magically solidified. After it cooled, it was able to be cut into 8 lovely little squares. Not 24, like the recipe indicates. Eight. But that's ok. It is very, very yummy. You have to like shortbread but it's definitely delicious. I would possibly make it again, but I'd like to try the chocolate version sometime soon!

shortbread

Brown Sugar Shortbread
Cooking Light, 11/08

5.5 ounces all-purpose flour (about 1 1/4 cups)
3 tablespoons cornstarch
1/4 teaspoon salt
1/2 cup packed light brown sugar
7 tablespoons butter, softened
1 1/2 teaspoons ice water
Cooking spray

1. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornstarch, and salt in a small bowl; stir with a whisk.

2. Place brown sugar and butter in a medium bowl; mix with hands until combined. Add flour mixture, and mix with hands until combined. Sprinkle dough with 1 1/2 teaspoons ice water; knead dough lightly 4 times or just until smooth. Wrap in plastic wrap; refrigerate 30 minutes.

3. Preheat oven to 325°.

4. Place dough on a baking sheet coated with cooking spray; press dough into an 8 x 5–inch rectangle about 3/8-inch thick. Pierce entire surface liberally with a fork. Bake at 325° for 25 minutes or just until set and edges are golden. Cut shortbread into 24 pieces. Cool completely.

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