The Confederate Widows Shortbread Recipes

BEST TRADITIONAL SHORTBREAD RECIPE

Steps:

• Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well about 2-3 minutes. Stir in vanilla.
• Combine flour, cornstarch, and salt whisking to mix; gradually add to butter mixture, beating at low speed after each addition. (Mixture will be stiff and may be crumbly)
• Turn dough onto a lightly floured surface; knead lightly 8-10 times.
• Press dough into an un-greased 11x7 or 9x9 pan (if doubling, use a 15x10 in jellyroll pan, parchment lined if desired for easier removal).
• Prick dough at 1-inch intervals with a fork, and score (cut) into 2 ½ x 1 inch bars. Cover and chill for at least 2 hours. Make sure to chill, this will firm the butterfat back up allow for that delectable light, crisp crumb you get with Scottish Shortbread. If desired, sprinkle with all natural sugar or sanding sugar before baking.
• Bake at 325F degrees for 35 minutes, until set and lightly browned. Cool in pan on a wire rack 5 minutes; cut shortbread into bars using previously scored lines. Cool completely before removing from pan. Store in airtight container at room temperature up to 1 week, or freeze up to 6 months. This recipe easily doubles!

THE CONFEDERATE WIDOW'S SHORTBREAD

Steps:

• Sift the flour, cornstarch, powdered sugar and salt.
• Blend in the butter, to form a smooth mixture, stir in the vanilla.
• Divide the dough into 2 portions, roll, or pat, each portion into a 1/2" thick round.
• Outline six wedges into each round, with the tines of a fork.
• Place on a buttered, or parchment lined, cookie sheet.
• Bake 325 degrees, 20-25 minutes.
• Cool on wire racks.
• "Decorate tops with almonds, bits of cherries, angelica or citron", if desired. (I never do.).
• When cool, separate along the fork-outlined wedge lines.
• Store in an airtight container,.

SHORTBREAD HEARTS

Steps:

• Preheat the oven to 350 degrees F.
• In the bowl of an electric mixer with the paddle attachment, cream together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt; then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and roll shape into a flat disk. Wrap in plastic and chill for 30 minutes.
• Roll the dough 1/2-inch thick and cut with a 3-inch heart-shaped cutter. Place the hearts on an ungreased sheet pan and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
• Note: The edges of the shortbread are ever so slightly sharper if you chill the cookies before baking them. I cut out the cookies days ahead and bake them the day I serve them.