Kittencal's Buttery Pan Shortbread
Recipe: #109
September 11, 2011
Categories: Desserts, Cookies, Slice and Bake, Christmas, Easter Game/Sports Day, Potluck, Oven Bake, No Eggs, Flour, Butter/Margarine, more
"This recipe will make two pans of the most delicious flaky buttery shortbread and may be made up to 2 weeks in advance stored at room temperature in an airtight container, if using unsalted butter then increase the salt to 1/4 teaspoon, make certain to slice the cookies while it is still warm or you can cut into small shapes or circles… I have left the candied cherries as optional they are a great addition if you are making these for the holidays, this recipe was developed to make on the food processor this will insure a flaky light texture, this will yield two (8-inch pans/20 servings each pan)"
Original is 40 servings
Ingredients
Nutritional
- Serving Size: 1 (22.3 g)
- Calories 82.3
- Total Fat - 4.7 g
- Saturated Fat - 2.9 g
- Cholesterol - 12.2 mg
- Sodium - 48.7 mg
- Total Carbohydrate - 9.9 g
- Dietary Fiber - 0.2 g
- Sugars - 5.5 g
- Protein - 0.6 g
- Calcium - 2.8 mg
- Iron - 0.1 mg
- Vitamin C - 0.1 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 325 degrees F (set oven rack to second-lowest position).
Step 2
Prepare two (8-inch) square cake pans (can use 8-inch round pans).
Step 3
In a food processor blend the first 4 dry ingredients.
Step 4
Add in the cold butter pieces, and blend for about 30 seconds or more to combine.
Step 5
Divide the mixture evenly between the two pans, then press the dough in firmly.
Step 6
Bake for about 30-35 minutes (longer for more crispy) or until baked through and pale golden (don’t over bake!).
Step 7
Cool the baked dough in pans for 10 minutes.
Step 8
While the baked dough is still warm cut into small squares (or wedges if using a round pan) then cool completely.
Step 9
Using a spatula transfer to a plate.
Step 10
Sprinkle lightly with powdered sugar if desired.
Tips
No special items needed.
1 Reviews
You'll Also Love
