Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Prize Winning Shortbread




Source of Recipe


Courtesy of: On The Burner


List of Ingredients




For the Shortbread


1 cup butter
1/2 cup fruit sugar
1 x egg yolk
all purpose flour



Recipe



Let the butter soften somewhat, not completely to room temperature - it should be slightly cool. Break the butter up into chunks in a large bowl.


Stir in the sugar and the egg yolk with a wooden spoon until combined.


Keep stirring with the wooden spoon and begin adding flour, a little at a time, until mixture is super-stiff and you can't stir anymore.


Dump the mixture out onto a floured work surface and continue to knead in a little bit of flour, a little at a time, until the dough starts to crack around the edges.


Shape the dough into a disk and refrigerate, covered with plastic wrap, for at least 30 minutes.


Preheat oven to 325 degrees.


Remove the dough from the fridge and return it to a lightly floured work surface. Roll out the dough as thinly as possible (at least 1/8th of an inch), use cutters to cut into festive shapes. Carefully transfer shapes to a cookie sheet.


Bake for 10 to 13 minutes or until just barely beginning to show colour around the edges. Let cool on the sheet for a few minutes before transferring to a rack to cool.