My favorite part of the weekend is preparing our "weekly," a baked good that sits delightfully stacked in our domed cake platter and serves as Sunday's dessert, weekday treats, and special snacking. The kids knew I was making marmalade today, and because there is always a little left over that tastes just as amazing loose and gooey (before it really sets), I decided to make a shortbread that, with a little warm marmalade and a scoop of ice cream, will make an amazing Sunday treat, with plenty of cookies left over for the week. This recipe only makes enough for a thin cookie in a 9x9 pan, so if you wish for more, double or triple the recipe.
You need:
3/4 c. unsalted butter, room temperature
1/2 tsp. vanilla extract
1/2 c. confectioner's sugar
1 1/2 c. flour
Cream the butter until light and fluffy. Beat in the sugar and vanilla. Work in the flour. Knead the dough on an unfloured board until smooth. Press dough into greased pan. Prick the surface with a fork. Bake for 30 minutes. Let cool in the pan for ten minute. Loosen the edges with a knife and invert onto a cutting board. Cut into serving pieces while still warm.
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