This is another traditional Christmas cookie my mom makes every year; one that i am not crazy about the taste of. But, i usually eat at least one a Christmas season. I made shortbread for the first time last year as a gift, this year i had someone order a batch from my advertisement.
1 cup butter
2/3 cup brown sugar
2 cups flour.
Cream butter and sugar. Slowly add flour until incorporated. Wrap and refrigerate at least one hour. Roll out to desired thickness and cut. Bake at 325 F for about 8 minutes.
I don't recall having so many issues with this dough last year. This time, the dough was extremely crumbly. I had to press it together into the ball and it barely stayed there. When i started to roll it, the dough crumbled again, but i as able to press it together with the rolling pin. I had to use a knife to carefully lift the cookies onto the sheet. I ended up rolling and cutting twice as many because they kept crumbling between the board and the pan; and so i ended up rolling and re-rolling.
Instead of full butter, i used 80/20, which is basically butter and margarine mixed together. After measuring it, i took the picture at the top. That is a lot of butter. Even though i had so many issues, they seemed to have turned out alright and taste like shortbread should. Also, this recipe cooks fast, so you have to keep a close eye on them.
While they were baking, i was toasting some almonds for my white fudge. Last time, i tried toasting them in the oven, this time i tried the pan and they turned out much better. Although i ended up sweeping directly afterwards...turns out i am not so hot at doing the flip and toss with the pan.
So with the almonds toasted and shortbread baked, i am one step closer to having my orders filled. More recipes from the Christmas bake-a-thon to come!