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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This recipe is for a shortbread mold. Shortbread made in molds make great gifts. I cover this disk with cellaphane and tie a ribbon around it. You can use pecans, almonds, hazelnuts, unsalted cashews, but NOT walnuts or peanuts. Ingredients:
1/2 cup butter, room temperature |
1/2 cup powdered sugar, unsifted |
1/2 teaspoon vanilla |
1/4 cup ground nuts |
1 cup less 2 tbsp flour, unsifted |
1 tablespoon cornstarch |
Directions:
1. Cream the butter until it is light. Cream in the powdered sugar and vanilla.
2. Stir in the ground nuts, then the flour and cornstarch.
3. Knead until smooth on a very lightly floured board. (This dough is sticky).
4. Spray the shortbread pan very lightly with a non stick veggie spray.
5. Firmly press the dough into the shortbread pan.
6. Prick the entire surface with a fork and bake the shortbread right in the pan.
7. Bake at 325 degrees for about 30-35 minutes, or until very lightly browned.
8. Let shortbread cool in its pan for about 10 minutes before you loosen the edges with a knife and flip the pan over onto a wooden cutting board.
9. If the shortbread does not come right out, tap one edge of the pan.
10. Cut the shortbread into serving pieces while it is still warm.
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