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Shortbread Cookie
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Prep Time: 1 - 2 hours | Cook Time: 30 minutes or less | Serves: 3
Dessert » Cookies » EnglishVisual Recipe By: N-ER-GEE Click Here To Print Recipe Using Selected Print Style | Click On Images To Enlarge
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Ingredients: My mother gave me this wooden shortbread mold when I was a little girl. She never made shortbread with it but I found a recipe and gave it a try. It's delicious. |
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Step 1: Ingredients picture: |
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Step 2: Combine dry ingredients in bowl and mix well. |
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Step 3: Add butter. |
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Step 4: And cream together very well. |
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Step 5: Chill the shortbread for one hour. |
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Step 6: Put some flour in the mold, spread around then tap it back out. This will help with removing the shortbread from the mold later. |
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Step 7: Now the fun part! Press the chilled shortbread into the shortbread mold. |
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Step 8: Make sure you get shortbread pressed into the sun's rays on the edge of the mold. |
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Step 9: Then put it back in the fridge for another 15 to 30 minutes. |
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Step 10: Next comes the tricky part, removing the shortbread from the mold. Hold the shortbread over the pan you will bake it in and tap on the edges and back with a fork or spoon. This part may take a while, but keep at it. Even with flouring the mold some of the shortbread stuck when it came out, and I had to extract the pieces and do my best to put it back together. If you don't have a mold, you can just press the shortbread into the pan. |
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Step 11: The shortbread will not rise or spread when it's baking but it will bubble. Lightly make some holes in the shortbread with a fork to prevent this. Even with the fork holes it will still bubble a little. |
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Step 12: Bake in a 450 F degree oven for 5 minutes, then reduce heat to 350 F degrees and bake for up to 30 minutes, checking every 10 minutes. This shortbread was finished baking at about 18 minutes. The edges should be golden brown. |
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