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Page 12 u The Shopper u February 1, 2017 u thecowetashopper.com

The

Shopper

Kitchen

Fall In Love with

Shortbread

I fell in love with shortbread on a trip to England more than a decade ago. Every evening when I returned from sightseeing, the hotel room had a bite-size package of Walkers Shortbread waiting. I ate some every day, and it’s such a simple, tasty treat. Shortbread is an easy recipe to make since it usually calls for only three ingredients: flour, sugar and butter. According to the Historic UK website, Scottish cooks have long been famous for their baking, and Scottish shortbread originated when leftover dough from bread making was dried out in a low oven and hardened. Eventually the yeast in this leftover “bread” was replaced by butter, and this “biscuit bread” then developed into shortbread. In honor of Valentine’s Day this year, I decided to try making heart-shaped short-

with Angela bread, and I’m delighted that the two versions I tried both turned out beautifully. The first recipe is one I tweaked from Good Housekeeping. Theirs was originally Christmas shortbread bites that featured red and green sprinkles, but there’s no reason the colors of the sprinkles can’t be switched out to suit another holiday. I added a few more sprinkles too, just because I wanted to see a bit more color. And are you a fan of the rich caramel taste of brown sugar? Then you might like the Brown Sugar Shortbread recipe that my pen pal in New York, Sandy, shared with me. Whether you’d like a small bite of shortbread or a slightly bigger bite, I hope this month finds you sharing a little love from your kitchen with your family and friends.

Recipes Shortbread Bites

1-1/4 cups all-purpose flour 3 tablespoons sugar ions) 1/2 cup butter, softened (no substitut red sprinkles 1 tablespoon plus 1 teaspoon pink and ium bowl, combine flour and sugar. Preheat oven to 325 degrees. In a med combine just until dough begins to Add butter and use a hand mixer to bine gently by hand until dough come together. Add sprinkles and com form dough into an 8-by-5-inch forms a ball. On a lightly floured surface, res, or cut into shapes using a tiny rectangle. Cut dough into 1/2-inch squa ed set of heart-shaped cookie cutcookie cutter. (Mine came from a nest apart on an ungreased cookie sheet ters.) Place shortbread bites 1/2 inch lightly browned on bottom. Yields and bake for 18-20 minutes or until about 100 bites.

Brown Sugar Shortbread

) 1 cup softened butter (no substitutions 1/2 cup packed brown sugar 2-1/4 cups all-purpose flour

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er and sugar using a hand mixer. Preheat oven to 300 degrees. Cream butt turn out onto a lightly floured surGradually stir in flour. When blended, utes. I used a rolling pin that flatface and knead till smooth, about 3 min thickness and cut out cookies with a tens the dough into a perfect 3/8-inch ies 1 inch apart on ungreased cookie heart-shaped cookie cutter. Place cook minutes, just until bottoms begin sheet, prick with a fork, and bake for 25 ies. to brown. Yields about 40 (2-inch) cook

Angela McRae is a freelance writer and editor from Newnan, and you can find out more about her work at angelamcrae. com. Email questions and comments to her at angela@thecowetashopper.com.

The Coweta Shopper February 1, 2017  

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