DIR Return Create A Forum - Home
---------------------------------------------------------
Hax Community
HTML https://haxnuts.createaforum.com
---------------------------------------------------------
*****************************************************
DIR Return to: Recipes
*****************************************************
#Post#: 154156--------------------------------------------------
Shortbread cookies - kkt's Aunt Betty's recipe
By: kkt Date: January 4, 2023, 9:58 pm
---------------------------------------------------------
1 pound butter (at room temperature)
1 cup confectioner's sugar
1 tsp vanilla
4 cups all-purpose flour (sifted)
1/8 tsp salt (optional)
Cream butter well, add sugar small amount at a time and cream
well after each addition. Add vanilla and mix through well.
Add flour, small amount at a time and mix well through butter
mixture. Chill overnight, or until you are ready to make
cookies, sometimes my dough is in the refrig. two or three days.
Roll out dough about 1/4" thick and cut with cookie cutter or
knife to make triangles about 1 1/4" to 1 1/2" on a side. Prick
cookies with fork, be sure pricks go right through the cookie.
Place on ungreased cookie sheet with a little space between
cookies - cookies swell during baking. Bake at 350 degrees F
for about 15 minutes, or until lightly browned.
The dough is a little hard to handle and you have to soften it
by hand before it can be rolled out, but don't let it get too
soft. Necessary to use a little flour when rolling out so they
won't stick to the board or rolling pin.
My notes:
- Aunt Betty is actually my mother's mother's aunt,
Scotch-Canadian stock born in Ontario. In the 1960s and 1970s
she would make a batch of shortbread every year and send them
out to lucky family. After she was no longer doing it, I asked
for her recipe and started making them.
- I skip the salt and use unsalted butter and no one I tested
could even tell the difference in taste. Why add to the
hypertension?
- Aunt Betty's instructions emphasize using All butter, caps
hers. This is probably left over from WW II rationing, because
I don't believe they were skimping on butter since rationing
ended, at least not for Christmas cookies.
- Original instructions were to roll 3/8" thick, but I think
they turn out better at 1/4"
- Yield about 60 cookies
- I prick the cookies in a triangular pattern, so the rows of
pricks are parallel to the edge of the cookie they are near.
- Sifting the flour is probably unnecessary these days with
anticaking agents in the flour.
#Post#: 154161--------------------------------------------------
Re: Shortbread cookies - kkt's Aunt Betty's recipe
By: MidwestmikkiJ Date: January 4, 2023, 10:32 pm
---------------------------------------------------------
[quote author=kkt link=topic=1643.msg154156#msg154156
date=1672891115]
1 pound butter (at room temperature)
1 cup confectioner's sugar
1 tsp vanilla
4 cups all-purpose flour (sifted)
1/8 tsp salt (optional)
Cream butter well, add sugar small amount at a time and cream
well after each addition. Add vanilla and mix through well.
Add flour, small amount at a time and mix well through butter
mixture. Chill overnight, or until you are ready to make
cookies, sometimes my dough is in the refrig. two or three days.
Roll out dough about 1/4" thick and cut with cookie cutter or
knife to make triangles about 1 1/4" to 1 1/2" on a side. Prick
cookies with fork, be sure pricks go right through the cookie.
Place on ungreased cookie sheet with a little space between
cookies - cookies swell during baking. Bake at 350 degrees F
for about 15 minutes, or until lightly browned.
The dough is a little hard to handle and you have to soften it
by hand before it can be rolled out, but don't let it get too
soft. Necessary to use a little flour when rolling out so they
won't stick to the board or rolling pin.
My notes:
- Aunt Betty is actually my mother's mother's aunt,
Scotch-Canadian stock born in Ontario. In the 1960s and 1970s
she would make a batch of shortbread every year and send them
out to lucky family. After she was no longer doing it, I asked
for her recipe and started making them.
- I skip the salt and use unsalted butter and no one I tested
could even tell the difference in taste. Why add to the
hypertension?
- Aunt Betty's instructions emphasize using All butter, caps
hers. This is probably left over from WW II rationing, because
I don't believe they were skimping on butter since rationing
ended, at least not for Christmas cookies.
- Original instructions were to roll 3/8" thick, but I think
they turn out better at 1/4"
- Yield about 60 cookies
- I prick the cookies in a triangular pattern, so the rows of
pricks are parallel to the edge of the cookie they are near.
- Sifting the flour is probably unnecessary these days with
anticaking agents in the flour.
[/quote]
This recipe has a slightly lower flour to butter ratio which
would help. If I try again I’ll give it a shot.
*****************************************************