Shortbread

Here is another English classic from Alex's mom, one that we always see around here at Christmastime.  I love shortbread, and this recipe is buttery, slightly sweet, and just perfect with a cup of hot chocolate.

 

Shortbread

Recipe from Janet Diestler

Ingredients:

• 1 pound plus 1 tablespoon butter, softened
• 1 cup superfine sugar
• 5 cups all purpose flour, sifted before measuring
• Crystal sugar for sprinkling

Directions:

1. Pre-heat oven to 350.  Using a pastry brush, coat a large rimmed baking sheet with 1 Tablespoon of the softened butter.
2. Beat 1 pound butter and 1 cup sugar until light and fluffy.  
3. Add the flour, one cup at a time beating well after each addition. 
4. Press into baking/cooking sheet and smooth with the rolling pin.
5. Cut into strips and mark diagonally to make diamond shapes.  Prick with fork. 
6. Bake in middle of oven for 25-30 minutes until delicately brown and firm to the touch. 
7. Sprinkle with crystal sugar and re-cut score lines while still hot.
8. Cool completely.  Store in an air-tight container.