Aunty Lauras Shortbread Recipes

AUNT FLORRIE'S SHORTBREAD COOKIES

Steps:

• Cream the butter and vanilla together.
• Add in and mix the cornstarch to the butter mixture.
• Add the icing sugar to the butter/cornstarch mixture.
• Beat well until well combined and fluffy.
• Add the flour and beat well until combined and fluffy.
• Make into two balls of dough to work with, if you are going to use cookie cutters.
• Roll to 1/4 inch thick, or make into small balls to press with a fork or small cookie press.
• Bake at 325 degrees F, for 20-25minutes (reduce time if small cookies).

AUNTY LAURA'S SHORTBREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream together butter and sugar. Mix in rice flour until well blended. Add all-purpose flour. Remove from bowl.
• Knead dough for 5 minutes. Roll dough out and place in a greased and floured 9 x 13 inch pan.
• Prick the top with a fork. Bake 35 minutes or until golden brown and a knife inserted in the middle comes out clean. Cut into bars and allow to cool in the pan.

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.