Nana Tweedle's Shortbread

December 20, 2012

Nana Tweedle makes the BEST shortbread. It is buttery and soft and melt-in-your mouth! I was lucky that she let me in on her secrets. 

Here's the recipe:

1 cup butter at room temperature
1 cup icing sugar
2 cups flour
Cream the butter and sugar together and add the flour 1/2 a cup at a time. You want the dough to be soft, but not sticky. Don't put too much flour in- you don't want it crumbly. You may have to use your hands to mix the last bit, though. 
Roll the dough out in batches on a floured surface to about 1/2 a inch thick. It should be thicker than you would roll a pie crust or sugar cookie. Cut into your desired shapes and bake at 350 for about 10 minutes. 
Nana Tweedle says the secret is in the baking time. You have to hover around the oven and keep checking them. They should be JUST starting to brown on the edges, but not browned yet. This is the key to keeping them soft and melty instead of too crunchy!



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