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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 6 |
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From a book of Christmas recipes by top chefs and food writers. Recipe was submitted by Bert Greene. Ingredients:
1 cup unsalted butter, softened |
1/2 cup sugar |
1 large egg yolk |
2 tablespoons heavy cream or 2 tablespoons whipping cream |
1 1/2 teaspoons vanilla extract |
1/2 teaspoon fresh orange zest |
2 1/2 cups all-purpose flour |
1/2 cup rice flour |
Directions:
1. Preheat oven to 325°.
2. Beat butter in large bowl till light.
3. slowly beat in sugar, egg yolk, cream, vanilla and orange peel.
4. Stir in both flours with heavy wooden spoon.
5. Work with fingers till soft dough is formed.
6. Knead briefly, form into ball.
7. Butter and flour shortbread mold, press dough evenly over surface. Or, if you do not have a mold, butter and flour the underside of a 9-inch round cake pan, press dough evenly over the top, then invert the dough onto a cornmeal-sprinkled baking sheet.
8. Loosening it with a spatula if necessary.
9. Bake till the edges of the shortbread begins to pale golden brown, 40-50 minutes.
10. If baking on baking sheet, remove from oven after first 10 minutes and press lightly in the center with a decorative cutter or butter mold, score into 12 wedges around the pattern using a pastry wheel or serrated knife.
11. Continue to bake till the edges begin to turn golden.
12. Cool on wire rack.
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