Eight Layer Shortbread Slices |
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Prep Time: 1 Minutes Cook Time: 60 Minutes |
Ready In: 61 Minutes Servings: 36 |
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Eight Layer Shortbread Slices Ingredients:
2 1/4 cups flour |
1/2 cup cornstarch |
1 1/4 cups butter or 1 1/4 cups margarine, room temperature |
1 cup confectioners' sugar |
2 teaspoons vanilla |
1/4 cup unsweetened cocoa powder |
1 egg white |
Directions:
1. Sift together flour and cornstarch onto a sheet of waxed paper. Set aside.
2. Beat butter and confectioners' sugar in a medium bowl until blended.
3. Stir in vanilla.
4. Gradually beat in flour mixture to make soft dough.
5. Divide dough in half.
6. Knead cocoa powder into 1/2 of dough in bowl.
7. Flatten both doughs; wrap separately in plastic wrap or waxed paper.
8. Chill 1 hour or until easy to handle.
9. Roll each batch of dough between 2 sheets of wax paper into 10 square.
10. Push sides in to make absolutely even, using ruler or long-bladed knife.
11. If dough becomes too soft or sticky, refrigerate on cookie sheet.
12. Remove top sheet of wax paper from nonchocolate dough; brush top with egg white.
13. Remove paper from top of chocolate dough; invert onto nonchocolate dough, matching sides up exactly.
14. Peel off remaining sheet of wax paper.
15. Cut into 4 equal strips, each 10 x 2 1/3 .
16. Brush lightly with egg white.
17. Stack dough strips neatly to make 8 alternating layers.
18. Wrap stack in plastic wrap.
19. Chill several hours or overnight.
20. Dough can be refrigerated for up to 1 week.
21. Preheat oven to 375 degrees Fahrenheit.
22. Cut dough crosswise into slices slightly less than 1/4 thick.
23. Place slices on cookie sheets 1 apart.
24. Bake 10 minutes.
25. Transfer cookies to wire rack to cool completely.
26. Store cookies in tightly covered containers in cool, dry place.
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