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Lou Decruss[_2_] Lou Decruss[_2_] is offline
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Default Shortbread and shortenin' bread.

On Wed, 29 Oct 2008 11:26:57 -0600, Omelet >
wrote:


>> The recipe from "The Southern Cookbook" says flour, brown sugar and
>> butter.

>
>Everybody's versions are going to vary. ;-d
>
>And that's not a bad thing.


Yep. It's a very good thing. Gale Gand was on foodtv before but I
don't watch it any more so I don't know if she still is. Googling
will tell you who she is. I got this on 3/3/03. It's great with
milk, coffee, tea, or even better with beer.

Lou

http://www.foodnetwork.com/recipes/g...ipe/index.html

Cornmeal Shortbread

Prep Time:
15 min
Inactive Prep Time:
1 min
Cook Time:
15 min

Level:
Easy

Serves:
80 cookies

1 cup butter
6 tablespoons powdered sugar
1 teaspoon vanilla extract
2 cups flour
6 tablespoons cornmeal, plus more for coating
3/4 teaspoon salt

In a mixer with the paddle attachment, cream the butter. Add the
powdered sugar and mix in. Add the vanilla extract and mix in. Add the
dry ingredients and mix until blended.

Roll into 1 1/2-inch logs and roll in cornmeal to coat. Wrap in
plastic wrap and chill at least one hour or overnight.

Preheat oven to 300 degrees F.

Slice shortbread dough thinly and bake on a silpat or parchment paper
for 12 to 15 minutes. The shortbread will still be blonde, and they
will crisp once cool.