September 11, 2012


The dots on the chocolate is condensation from being
in the refrigerator.
     Hello!  I keep my favorite recipes and recipes that look like they might become a favorite once I get around to actually testing them in a 3 1/2" binder.  Several teachers hosted an "End of Summer/Happy New School Year" cookout a few weeks ago.   Being well-known around school for my delicious desserts I offered to bring one but, I needed something new.  Enter the binder.
     This recipe is one that I've had for over a year but never had a chance to try.  Teachers at school {love} my sugar cookies, which have a slightly shortbread-y taste, so I knew this would be a hit with them.  They are light in flavor but dense in cookie.  So buttery and so good.  Because they are a dense cookie I cut them in 1 1/2 x 2" pieces and one was more than enough to satisfy my sweet tooth (ok, maybe two).
    And yes, you're reading the recipe correctly... that's one pound of butter. 

1 pound butter, softened
1 1/4 cups confectioners' sugar
4 cups flour
2 tbs cornstarch
1/4 tsp pure vanilla extract
3/4 tsp almond extract

1.  Preheat oven to 325.  Using a stand mixer cream butter and sugar until light and fluffy.  Add vanilla. 

2.  In separate bowl combine flour and cornstarch.  Slowly add flour to butter mixture.  Mix well.

3.  Place batter in 10x14" baking pan, patting down firmly and evenly with hands (mixture will be a bit sticky).  Prick all over with fork.

4.  Bake for 22-25 minutes or until shortbread is pale golden color. Remove from oven and cut into rectangles immediately.  Cool on rack before removing from pan.
**Note:  If your pan is smaller than 10x14" you will need to add up to 5 minutes of additional baking time due to thickness of shortbread.

5.  If desired, dip shortbread pieces in melted chocolate and cool in refrigerator until chocolate sets, about an hour.  Enjoy!

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