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11:53 am
April 30, 2009
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Pete
| | WV | |
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Shortbread
Absolutely the easiest recipe I've ever made! Very forgiving and delicious.
5 cups flour
1 cup sugar
1 pound butter
Mix all together. Spread in a 9×13 pan. Bake at 325 for about 1 hour.
I prefer this using unsalted butter. Others think that salted butter tastes better. Either way this is yummy, easy, and pretty quick. I use a glass pan just because they work better in my oven, and you can check for browning on the bottom. You really don't want this to get very brown, but just barely start to change color. It should remain very light.
You can get as fancy as you want to using round pans, scoring the shortbread, cutting shapes, and all that. I just do it in a pan, let it cool a bit and cut it into squares. We have done this rather thick and also used a larger pan for a thinner shortbread. It's all good, just adjust the bake time for a thinner or smaller shortbread.
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Anulos qui animum ostendunt omnes gestemus!
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12:38 pm
April 30, 2009
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CindyP
| | Hart, MI | |
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Oh yum, shortbread and caramel apple jam………..
I have about 1 cup of flour left  How did that happen???? I guess this will wait until grocery shopping is done 
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“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.” ― Alfred Sheinwold
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4:52 pm
April 30, 2009
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Leahld22
| | Newburgh, IN | |
| Superstar | posts 2673 |
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Wow this looks sooo easy, I always bought shortbread before because I dint know how to make it! Thanks Pete!
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Life is too important to be taken too seriously.
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5:26 pm
April 30, 2009
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Pete
| | WV | |
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This is so much better than store bought, you'll never buy it again, Leah! One of these days I may get brave enough to try something special for a design or a shape or something. We just do these for the wonderful taste.
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Anulos qui animum ostendunt omnes gestemus!
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5:43 pm
April 30, 2009
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WV_Hills
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My favorite cookies. They sell a kind of shortbread cookie with chopped pecans added — can't remember the name of them. Finely chopped nuts added to your recipe would be so good. It will be a race to see if I can get them in the cookie jar before they are gone.
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5:55 pm
April 30, 2009
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CindyP
| | Hart, MI | |
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The possibilities are endless of what could be done with this recipe as a basis….
Is this rollable, Pete? To make cookies with?
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“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.” ― Alfred Sheinwold
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6:24 pm
April 30, 2009
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Pete
| | WV | |
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I've never tried to roll it, and don't know anything about making cookies like that, Cindy. Looks like you have volunteered to find out for us! They are so good the way I was originally told to make them that I have felt no need to experiment with them.
Are you thinking about Pecan Sandies, Kathy? Yes, that would be great, and probably the salted butter would be good with the pecans added.
Anyone trying to doll this recipe up, please tell us how it goes! I tend not to because when I get hungry for shortbread I want it just like I had it in Scotland, and this is it.
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Anulos qui animum ostendunt omnes gestemus!
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7:13 pm
April 30, 2009
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WV_Hills
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Yes! That's it. Pecan Sandies. How great to make them at home — in great quantities. I'll probably regret it, but oh, what fun!
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7:18 pm
April 30, 2009
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beeyourself
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Shortbread with a bit of it dipped in chocolate…and/or nuts…is divine!
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9:07 am
May 1, 2009
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WV_Hills
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beeyourself said:
Shortbread with a bit of it dipped in chocolate…and/or nuts…is divine!
Wow! Even better! 
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1:56 pm
May 3, 2009
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IowaDeb
| | Quad City Area | |
| Super Chicken | posts 713 | |
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I found this neat looking round terra cotta dish at a garage sale a while back. Turns out it is a Hartstone shortbread mold with a heart/tulip design.Think this will work for your recipe Pete? Having never made shortbread, I'm wondering about how full to fill the dish?
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Sometimes,I live in my own little world, but it's okay because they know me here.
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2:45 pm
May 3, 2009
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Pete
| | WV | |
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It's certainly worth a try or two, Deb. The recipe above fits easily into a couple of 8x8's or a 9x13, so I'd probably fill your Hartstone pan and put whatever was left over into an appropriate other pan.
Because there is no leavening and the batter is pretty stiff, you have to push it around and it will not rise. Usually I make it about 3/4 inch thick, give or take. A friend made it closer to 1 inch thick and it was just as good.
Not really familiar with using cookie molds but I would guess that you would need to really "mush" the dough into the crevices of the mold. I wouldn't expect this dough to soften as many would to fill in the mold.
Someone else will have to tell us whether you dump the cookie out of the mold immediately or let it cool some before turning out the cookie.
Does the design of your mold include cutting lines? If so, you may need to cut or at least score them pretty deeply before the cookie completely cools. I usually let the cookie cool some before cutting, but do so well before it completely cools. Much easier that way. The more completely cool the cookie becomes, the more crumbling of it when cut.
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Anulos qui animum ostendunt omnes gestemus!
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2:53 pm
May 3, 2009
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CindyP
| | Hart, MI | |
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I was reading about shortbreads when this thread was first started………when using a mold, it said to immediately dump so it could be cut, otherwise it crumbles as you said above. I have a stone mold I was going to try this with….can't hurt, may not work, but can't hurt! I tried it once with a chocolate chip recipe, but that didn't work, it raised too much………..this may just work!
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“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.” ― Alfred Sheinwold
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3:40 pm
May 3, 2009
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Pete
| | WV | |
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| posts 7875 | |
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What's the worst that can happen? Some very good tasting crumbs??
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Anulos qui animum ostendunt omnes gestemus!
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5:10 pm
May 3, 2009
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beeyourself
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It comes right out because shortbread is butter based…the more you use your molds, the better seasoned they get! I have lots of shortbread molds…I collect those too!
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5:35 pm
May 3, 2009
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IowaDeb
| | Quad City Area | |
| Super Chicken | posts 713 | |
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Thanks for the advice, I'm so craving shortbread ! I'll eat the crumbs but I'll make a pan on the side just in case.
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Sometimes,I live in my own little world, but it's okay because they know me here.
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9:23 pm
May 3, 2009
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Leahld22
| | Newburgh, IN | |
| Superstar | posts 2673 |
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WV_Hills said:
My favorite cookies. They sell a kind of shortbread cookie with chopped pecans added — can't remember the name of them. Finely chopped nuts added to your recipe would be so good. It will be a race to see if I can get them in the cookie jar before they are gone.
PECAN SANDIES! Oneof my favorites! B Brooke likes em too.
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Life is too important to be taken too seriously.
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