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The Quilt Inn Country Cookbook
Aliske Webb
to butter mixture. Add vanilla and lemon zest. Blend thoroughly. Make ball of dough and
chill several hours.
Preheat oven to 325F. Remove dough from refrigerator and let come to room
temperature. Press into round cake pan. Sprinkle with granulated sugar. Using a sharp
knife, cut outline of wedges into batter. Bake for 20 minutes or until shortbread is
slightly browned. Cool for 5 minutes. Cut wedges along pre-marked lines and remove
from pan. Cool on wire racks.
Shortbread Number Four
2
2
1/2 cups all-purpose flour
cups butter, softened
l cup fruit sugar
l cup sifted rice flour
l 1/2 cups coarsely chopped belgian milk chocolate
Spread flour evenly on baking sheet. Broil for 2 minutes or until flour turns
golden, (watch carefully). Turn flour using spatula and continue to broil until golden
throughout.
In large mixing bowl, cream butter and sugar. Stir in rice flour. Stir in browned
flour. Blend well by hand. Dough will be stiff. Do not overblend. Mix in chopped
chocolate chunks. Chill dough 1 hour.
Preheat oven to 300F. Drop dough by tablespoonfuls onto ungreased baking
sheet. Bake for 30 to 35 minutes or until golden on bottom and edges. Cool on racks.
Extravagant Party Shortbread
Dip half of each shortbread piece in
Dipping Chocolate
8
1
oz. semisweet Chocolate squares
/4 bar paraffin wax
Melt wax in top of double boiler. Add chocolate squares. Stir and mix well until
chocolate melts. Remove from heat and briefly dip shortbread in sauce. Work quickly.
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
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