Anns Shortbread Recipes

GREAT-AUNT ANNIE'S TRADITIONAL SHORTBREAD

Steps:

• Spray a 9-inch fluted tart pan with a removable bottom with nonstick cooking spray; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Stir in vanilla. With mixer on low speed, slowly add flour. Mix until well combined.
• Evenly spread cookie dough into prepared tart pan. Refrigerate until firm, at least 2 hours and up to overnight.
• Preheat oven to 325 degrees. Sprinkle shortbread with sanding sugar. Using a 2-inch round fluted cookie cutter, make a shallow cut in the center of the dough. Using the tines of a fork, score dough from the edge of the circle in the center toward the edge of the pan into 12 equal wedges.
• Transfer tart pan to oven and bake until light brown and a toothpick inserted into the center of the shortbread comes out clean, 50 to 60 minutes. Immediately re-score circle and wedges with cookie cutter and the tines of a fork. Transfer to a wire rack and let cool 1 hour. Remove shortbread from tart pan and let cool completely. Cut into wedges with a serrated knife along the scored lines.

SUPER-EASY SHORTBREAD (3 INGREDIENTS)

Steps:

• Preheat oven to 300°.
• Cream butter and sugar together.
• Add flour and mix till texture is like clay.
• Press dough into ungreased 9 x 13 inch pan, prick all over with a fork, and sprinkle with sugar (tilt pan to cover the top evenly, then shake excess sugar back into the sugar canister).
• Bake for about 40-45 minutes (till very lightly browned--just golden around the edges).
• Let stand for 5 minutes, then cut into 24 squares while warm.
• Leave in pan to cool thoroughly. (Shortbread will not be crisp until cool.).
• Less easy method: Chill dough. Roll into 1-inch balls, then press balls to about 1/4-inch thickness on ungreased cookie sheets with the bottom of a glass dipped in sugar (sometimes you can find a glass with a pretty design on the bottom, like a star). Bake at 300° for about 20-25 minutes (until edges are very lightly browned).
• Least easy method: Chill dough. Roll out to about 1/4-inch thickness, sprinkle with sugar, then cut with cookie cutters. Bake on ungreased cookie sheets at 300° for about 20-25 minutes (until edges are very lightly browned).
• Variation: Add 2 tablespoons dried lavender to the creamed butter and sugar before adding flour. It may sound strange, but the flavor is subtle and elegant. Food-grade lavender is usually available in herb bins at health food stores, and I recently found it at a great price from Atlantic Spice online (their Lavender #1).
• Variation: After cutting shortbread into squares (it will still be warm), scatter 1 cup of chocolate chips over the top, let the chocolate soften completely, then spread as a thin layer and let cool completely before removing from pan. (No need to sprinkle shortbread with sugar before baking if you plan to do this.).
• Variation: Stir 1 cup chocolate chips or butterscotch chips into the dough before pressing into pan. You can also try melting the butterscotch over the top, as above. In England, you'll find "caramel shortbread," which has a layer of caramel and a layer of chocolate on top of the shortbread. It's wonderful (of course!). I've tried various ways of doing this and various kinds of caramel, but it's been a while and I don't remember what works best. It can be tricky not to make a mess!

MRS IRVING'S DELICIOUS SHORTBREAD - ANNE OF GREEN GABLES

Steps:

• You Will Need:.
• large mixing bowl.
• electric mixer.
• measuring cups.
• measuring spoons.
• medium mixing bowl.
• fork.
• extra flour for dusting.
• rolling pin.
• cookie cutters.
• metal spatula.
• cookie sheet.
• extra sugar for sprinkling.
• oven mitts.
• Preheat the oven to 350*.
• In the large mixing bowl, cream the butter with the electric mixer until it is soft, smooth and fluffy.
• Add the icing sugar, a little at a time, and beat until smooth.
• Measure and add the flour, salt, and baking powder to the medium mixing bowl. Mix with the fork.
• Add the flour mixture to the butter mixture and stir until well mixed.
• Dust the rolling pin and a clean place on the counter with the extra flour. Turn the dough onto the floured surface and roll it out into a large circle - about 1/4 inch thick.
• With the cookie cutters, cut the dough into any shapes you like.
• With the metal spatula, lift the shortbreads onto a greased cookie sheet. Place them about 1/2 inch apart. Prick each shortbread twice with a fork and sprinkle with sugar.
• Bake the shortbreads for 20 - 25 minutes until they turn light brown around the edges.
• With oven mitts, remove the cookie sheet from the oven. With the metal spatula, immediately lift the shortbreads onto a plate.

ANN'S SHORTBREAD

Steps:

• Cut butter into flour until it is as coarse sand.
• Mix everything together by hand, using your fingers til it is soft and nice.
• Roll or pat to 1/2" thick, and cut with cutter.
• Prick several times with fork tines.
• Bake 300° for 20-30 minutes, until just about browning.