Shortbread

Shortbread can be dressed up or down simply by adding spices, dried cherries, or pecans. All of these variations will easily sweeten up a Christmas cookie exchange.



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Ingredients
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    1 1/4  cups 
    all-purpose flour
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    3   tablespoons 
    granulated sugar
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    1/2  cup 
    butter

Directions
1.
Preheat oven to 325F. In a medium bowl stir together flour and sugar. Using a pastry blender, cut in butter until mixture resembles fine crumbs and starts to cling. Using your hands, shape the mixture into a ball and knead until smooth.
2.
On a lightly floured surface, roll dough until 1/2 inch thick. Using a 1-1/2-inch cookie cutter, cut dough into circles, rerolling scraps as necessary. Place circles 1 inch apart on an ungreased cookie sheet. Bake in the preheated oven for 20-25 minutes or until bottoms just start to brown. Transfer to write rack and let cool. Makes 16 cookies.
Tip
  • *To make shortbread strips, on a lightly floured surface, roll dough into a 6x4-inch rectangle about 1/2 inch thick. Using a utility knife, cut rectangle in half lengthwise, then crosswise into 16 pieces. Bake as directed.
Variation
  • Spiced Shortbread: Prepare as above, except substitute brown sugar for the granulated sugar and stir 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, and 1/8 teaspoon ground cloves into the flour mixture.
Variation
  • Cherry-Orange Shortbread: Prepare as above, except add 2 teaspoons finely shredded orange peel with the butter and stir in 1/3 cup snipped dried cherries after cutting in the butter.
Variation
  • Butter-Pecan Shortbread: Prepare as above, except substitute brown sugar for the granulated sugar. After cutting in butter, stir in 2 tablespoons finely chopped pecans. Sprinkle mixture with 1/2 teaspoon vanilla before kneading.
Variation
  • Lemon-Poppy Seed Shortbread: Prepare as above, except stir 1 tablespoon poppy seeds into flour mixture and add 1 teaspoon finely shredded lemon peel with the butter.
Variation
  • Cranberry Shortbread: Prepare as above, except after cutting in butter, stir in 1/3 cup snipped dried cranberries.
Nutrition information
Per Serving: cal. (kcal) 98, Fat, total (g) 6, chol. (mg) 16, sat. fat (g) 4, carb. (g) 10, Monosaturated fat (g) 2, Polyunsaturated fat (g) 0, fiber (g) 0, sugar (g) 2, pro. (g) 1, vit. A (RE) 0, vit. A (IU) 243, vit. C (mg) 0, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 4, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 62, Potassium (mg) 12, calcium (mg) 0, iron (mg) 1, Starch () 1, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
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