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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This recipe originally came from one of Martha Stewart's cookbooks. She used heart shaped molds, but as I don't have any, I have always just rolled the dough out and used biscuit cutters. Also, I use more than 1/2 tsp cayenne pepper because I like things really spicy! Ingredients:
1/2 lb unsalted butter (softened) |
8 tablespoons superfine sugar |
3 cups all-purpose flour |
1/2 teaspoon cayenne pepper |
Directions:
1. Preheat oven to 350 degrees F.
2. Cream together the butter and sugar until very smooth.
3. Sift the flour into the butter mixture and using a pastry mixer (or two forks), work the ingredients into a crumbly but very fine mixture.
4. Add the cayenne pepper.
5. On a lightly floured surface, roll dough out to prefered thickness (I usually make mine kind of thin- about 1/8 inch).
6. Cut into desired shapes and place on a nonstick baking sheet.
7. Bake until golden brown.
8. The time will depend on the size and thickness of your shortbreads.
9. I usually bake mine for about 8 minutes, but if you are unsure, check after 5 minutes to make sure that you don't overbake them.
10. Cool on racks and enjoy!
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