After a busy family weekend my cupboards are near bare. I was in need of a dessert recipe but, I had no eggs, no vanilla, no chocolate chips, no granulated sugar...hmmm that is very limiting now isn't it?
Then it came to me- shortbread. This goes perfect with tea or coffee and requires ingredients that are always in my kitchen, even when the pickings are slim. I love shortbread because it has just the perfect hint of sweetness. Some may call it bland but, I actually prefer this sort of dessert to be paired with my favorite Kcup tea or coffee. It is just right for dipping and doesn't leave me feeling sickened with a sugar overload.
Let's get to the recipe...
You will need:
2 1/2 C all purpose flour
3/4 C confectioners sugar
1/2 t salt
2 sticks of butter
1 T milk
- Start by sifting all of the dry ingredients into a medium bowl.
- Cut the sticks of butter into approximately 16 pieces and place on top of the dry ingredients.
- Mix on medium speed until the butter and dry ingredients form what looks like dry pea size crumbs (it will not look at all like a typical dough at this point).
- Add the milk and mix on medium for approximately 1 minute.
- Using your hands the press the dough together to form a ball.
- Press into a 8x8 square glass dish.
- Bake at 350 degrees for 30-35 minutes.
Shortbread is actually an unleavened bread or biscuit (originally served to royalty in Scotland). Since I wanted it to serve as a dessert I gave it a very thin glaze of royal icing. To make the glaze combine 2 heaping tablespoons of powdered sugar with 1 t of milk. Stir until all of the sugar is dissolved. Drizzle over the entire shortbread and allow to cool.
This recipe will make 12-18 pieces depending on how large you prefer your slices.
For an added flavor dimension try topping your shortbread with a dollop of berry jam as a matter of fact I think this is an absolute requirement!