FROSTED SHORTBREAD FOR COOKIE MOLDS
1-1/2 cups flour 1/3 cup sugar 1/2 cup plus 2 tbsp. butter, softened pinch of salt Preheat oven to 325°F. Combine flour, salt and sugar in a mixing bowl and stir together well. Using two butter knives or a pastry blender, cut in butter until the mixture resembles coarse crumbs. (You may use your hands but soak them first in ice water to avoid melting the butter.) Form the dough mixture into a ball, kneading lightly 3 or 4 turns until smooth. Lightly grease the cookie mold wiping with non-stick spray or cake release on a paper towel, or dust the mold with flour. Flour is best for wooden molds, while wiping the molds with oil is best for metal molds. Poke dough with the tines of a fork to prevent puffing during baking. Bake in a 325°F oven for 10-15 minutes (for cookies). Large shortbreads can take up to 45 minutes. Bake only until cookies are very light in color and slightly golden around outside of bottom edges. Icing: 1/2 cup Crisco 1/2 cup butter 1 tsp. clear vanilla, almond or lemon flavoring 4 cups sifted confectioners sugar (1 lb) 2 tbsp. milk Cream butter and shortening; add flavoring. Beat in sugar on lowest speed gradually until all is used. Scrape bowl sides down; add milk and beat on high speed until light and fluffy (10 minutes or more). Cover tightly and refrigerate until use (or use right away). Keeps in refrigerator for up to 2 weeks. Before using after being stored in refrigerator, beat again for 2 or 3 minutes. For extra white icing, add a drop or two of Wilton's Icing White. For extra flavor, add a few drops of butter flavoring. Enjoy. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
