The Confederate Widow's Shortbread |
|
 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 12 |
|
The Oldest Living Confederate Widow Tells All is an unlikely place to find a shortbread recipe. I have adapted the recipe which is found in the novel written by Allen Gurganus, 1984, page 761 (paperback version). Alfred a Knopf Inc., publisher. You can use all flour instead of the flour and cornstarch. Using the combined flour and cornstarch gives shortbread a melt-in-the mouth buttery goodness, Ingredients:
2 cups flour |
1/2 cup cornstarch |
1/2 cup powdered sugar |
1/4 teaspoon salt |
1 cup butter |
1 teaspoon pure vanilla extract |
Directions:
1. Sift the flour, cornstarch, powdered sugar and salt.
2. Blend in the butter, to form a smooth mixture, stir in the vanilla.
3. Divide the dough into 2 portions, roll, or pat, each portion into a 1/2 thick round.
4. Outline six wedges into each round, with the tines of a fork.
5. Place on a buttered, or parchment lined, cookie sheet.
6. Bake 325 degrees, 20-25 minutes.
7. Cool on wire racks.
8. Decorate tops with almonds, bits of cherries, angelica or citron , if desired. (I never do.).
9. When cool, separate along the fork-outlined wedge lines.
10. Store in an airtight container,.
|
|