Great Aunt Annies Traditional Shortbread Recipes

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GREAT-AUNT ANNIE'S TRADITIONAL SHORTBREAD



Great-Aunt Annie's Traditional Shortbread image

This family recipe for Great-Aunt Annie's traditional shortbread comes from viewer-baker Anne Evans.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 12 wedges

Number Of Ingredients 6

Nonstick cooking spray
1 cup (2 sticks) unsalted butter
3/4 cup confectioners' sugar, sifted
1/2 teaspoon pure vanilla extract
2 cups cake flour (not self-rising), sifted
2 tablespoons coarse sanding sugar

Steps:

  • Spray a 9-inch fluted tart pan with a removable bottom with nonstick cooking spray; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Stir in vanilla. With mixer on low speed, slowly add flour. Mix until well combined.
  • Evenly spread cookie dough into prepared tart pan. Refrigerate until firm, at least 2 hours and up to overnight.
  • Preheat oven to 325 degrees. Sprinkle shortbread with sanding sugar. Using a 2-inch round fluted cookie cutter, make a shallow cut in the center of the dough. Using the tines of a fork, score dough from the edge of the circle in the center toward the edge of the pan into 12 equal wedges.
  • Transfer tart pan to oven and bake until light brown and a toothpick inserted into the center of the shortbread comes out clean, 50 to 60 minutes. Immediately re-score circle and wedges with cookie cutter and the tines of a fork. Transfer to a wire rack and let cool 1 hour. Remove shortbread from tart pan and let cool completely. Cut into wedges with a serrated knife along the scored lines.

AUNT MARY'S SHORTBREAD



Aunt Mary's Shortbread image

My Great-Aunt Mary makes this shortbread by hand every christmas, and it is the lightest, butteriest, most delicious tasting shortbread I have ever had. Use berry sugar to gain the right cookie texture.

Provided by Lumberjackie

Categories     Dessert

Time 2h50m

Yield 15 cookies, 15 serving(s)

Number Of Ingredients 3

3 cups flour
1/2 cup berry sugar
1 lb salted butter (at room temperature)

Steps:

  • Beat the sugar and butter with a spoon until creamy. In three batches, sift and mix the flour into the sugar-butter mixture. Mix well, until fluffy. (my Aunt Mary uses a wooden spoon for mixing, but you can use electric beaters).
  • Pat the dough flat onto a greased cookie sheet, covering about 3/4 of the pan (I pat the dough into neatly formed rectangular shape). Puncture the dough at regular intervals with a fork. Refrigerate for at least 2 hours.
  • Cut into 15 pieces per pan (1 inch wide). Bake 1/2 hour at 300-325°F Let cool.

Nutrition Facts : Calories 308, Fat 24.8, SaturatedFat 15.6, Cholesterol 65.1, Sodium 174.8, Carbohydrate 19.1, Fiber 0.7, Sugar 0.1, Protein 2.8

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