Shortbread is such a nice little cookie to improvise with. Starting with a basic short cookie dough, you can gussy it up with any number of things.
Basic Shortbread recipe
10 tablespoons softened butter, softened
1/3 cup granulated sugar
1/4 tsp. salt
1 1/2 cups all-purpose flour
1 tsp. vanilla extract
In a mixer bowl beat butter and sugar, salt and vanilla until fluffy. Mix in flour. Press into a buttered and floured 8" round cake tin or 8" sq. pan (I use a tart pan with removable bottom) and sprinkle with additional 2 tablespoons sugar. Cut into wedges or squares and pierce with fork tines. Bake at 325 degrees for about 45 minutes or until lightly browned. While it is still warm, re-cut the wedges or squares along the scoured lines. Cool for 10 minutes before removing from pan.
|Sprinkle with sugar, score and pierce with fork tines before baking.|
|Just out of the oven, recut along scored lines.|
Lemon Shortbread: Add 1 tablespoon lemon juice and 1 tablespoon lemon zest (I like it lemony!)
Chocolate Shortbread: Add cocoa and shaved bittersweet chocolate
Pepper Shortbread: Add 1-2 teaspoons of black pepper, depending on taste (sweet and peppery!)
Toffee Shortbread: Add 1/3 cup or more of Heath Toffee Bits
Cashew Shortbread: Add 1/3 cup chopped roasted and salted cashews and 1 tsp. almond extract.
|This is my 3rd Water's Edge. Right now I am at the applied i-cord bind off, my chosen method to finish off the edge.|
As for knitting, I'm working on an Easter sweater for my 11 year old granddaughter. Her dress has yellow and white flowers on a black background so I choose a black cotton/wool blend to make a mini Water's Edge sized down for her little self. I'm keeping notes if anyone is interested, but yesterday I found out that the girls behind Coastal Knits, from where this pattern comes, are sizing the patterns down for a new book for little ones! Great idea!