Eight-Layer Shortbread Slices
Source of Recipe
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List of Ingredients
2 1/4 cups flour
1/2 cup cornstarch
2 1/4 sticks butter or margarine -- room temperature
1 cup confectioners' sugar
2 teaspoons vanilla
1/4 cup unsweetened cocoa powder
1 egg white
Recipe
Sift together flour and cornstarch onto sheet of waxed paper. Set
aside.
Beat butter and sugar in a med. bowl until blended. Stir in vanilla.
Gradually beat in flour mixture to make soft dough. Divide dough in
half.
Knead cocoa powder into 1/2 of dough in bowl. Flatten both doughs and
wrap
separately in plastic wrap or waxed paper. Chill 1 hour or until easy
to
handle. Roll each batch of dough between 2 sheets of wax paper into 10"
square. Push sides in to make absolutely even, using ruler or
long-bladed
knife. If dough becomes too soft or sticky, refrigerate on cookie
sheet.
Remove top sheet of wax paper from nonchocolate dough; Brush top with
egg
white. Remove paper from top of chocolate dough; invert onto
nonchocolate
dough, matching sides up exactly. Peel off remaining sheet of wax
paper. Cut
into 4 equal strips, each 10x2 1/3". Brush lightly with egg white.
Stack
dough strips neatly to make 8 alternateing layers. Wrap stack in
plastic
wrap. Chill several hours or overnight. Dough can be refrigerated for
up to
1 week.
Oven to 375 degrees. Cut dough crosswise into slices slightly less than
1/4"
thick. Place slices on cookie sheets, 1" apart.
Bake 10 min. Transfer cookies to wire rack to cool completely. Store
cookies
in tightly covered containers in cool, dry place.
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