Wednesday, November 29, 2006

Everyone Loves Shortbread

Almond Shortbread Stars


Who doesn’t love Shortbread?

Perhaps it’s because I am half British (my father was born in England and moved here as a lad of four) and I never feel more in tune with those roots as I do when I am sipping tea and nibbling shortbread. Throw in a good Colin Firth movie and, blimey, that’s the cat’s pajamas! Of course ‘nibbling’ might be a tad of a stretch-it’s so rich and delicious-scarfing might be more appropriate.

Now what some people don’t know is that shortbread is Scottish, not British. Shortbread is to Scotland what biscotti is to Italy and madeleines are to France. This simple combination of only four ingredients-flour, sugar, butter and salt-lays claim to be the best cookie out there and I tend to agree. If you are bored with the classic recipe, the good news for you is that there are many variations that you can make on the standard.
Trendy foodstuffs such as green tea and espresso have made their way into these delightful sweets, updating them for your 2006 Christmas! You can also get creative on your own. Chop up your favorite nuts or dried fruit and add that to the dough. Dust with icing sugar, dip in chocolate, or glaze with icing-just not all three. You don’t want to mask the shortbread's humble ability to delight of the senses!


Here is a recipe for basic shortbread and following it, some variations. Remember that baking time for each variety will vary depending on the size and shape of the cookies.


Basic Shortbread

Makes 8-12

1 cup unsalted butter

2 cups all-purpose flour

¾ teaspoon salt

½ cup confectioners’ sugar

1 teaspoon vanilla (optional)


Sift together the flour and the salt and set aside. In a bowl or mixer, beat butter until creamy. Add sugar and beat another 2 minutes until very light and fluffy. Add vanilla if using. Slowly add flour and mix on low until just combined. Gather into a ball with your hands, wrap in plastic and chill until firm.


Roll dough onto a lightly floured surface until ¼ inch thick and cut into desired shapes.
Place on baking sheet and chill until firm.
Preheat oven to 325F.
Bake until firm and just starting to color.

*Keeps well in an airtight containter for up to three weeks.*

















Variations:

Almond:. Add ½ cup powdered almonds and 1 tsp almond extract to the creamed butter. Omit vanilla. Proceed as usual.


Ginger: Substitute brown sugar for the icing sugar in basic recipe. To the flour mixture add 1 tsp ground ginger, 1 tsp ground cinnamon and a pinch of cloves. Omit vanilla. Proceed with basic recipe.


Green Tea: Omit vanilla. Sift 2 tablespoons of finely ground green tea with the flour and salt and proceed as usual.


Chocolate: Add ½ cup cocoa to the flour and salt.


Espresso: Dissolve 2 tablespoons espresso powder in 1 teaspoon hot water. Add to creamed butter and sugar mixture before adding flour. Proceed as usual.

5 comments:

Kevin said...

I love shortbread.
Another wonderful variation is to have a light, lemon icing, coloured either pink or yellow. Melanie (and her mom) then put another super-thin shortbread on top and call it a French cookie. One of my favourite variations on this theme.

Anonymous said...
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Michelle said...

Uh oh, looks like you have spam!

I love love love shortbread - and am sorry that I am missing your cookie party this Saturday! Those look scrumptious!

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Anonymous said...

Hey! This is a wonderful idea!!
Thanks for giving me the address! And I think I’m going to try the chocolate variation for sure...but some of the other ones are calling my name too (yep looks like I’ll be making ALOT of cookies this year hehe.) Thanks again!
I'll definitely have to come back here from time to time and check it out!!
~Liz

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