| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Appetizers, Cookies |
10 |
Servings |
INGREDIENTS
|
|
Karen Mintzias |
| 1/2 |
lb |
Butter, unsalted at room temperature |
| 8 |
tb |
Superfine sugar |
| 3 |
c |
All-purpose flour |
| 1/2 |
ts |
Cayenne pepper |
|
|
Butter and sugar to line molds |
INSTRUCTIONS
Preheat the oven to 350 F.
With a wooden spoon or in an electric mixer, cream together the butter and
sugar until very smooth.
Sift the flour into the butter mixture and, using your fingers, work all
ingredients into a crumbly but very fine mixture. At this point, add the
cayenne pepper, or your choice of other flavorings.
Butter the molds and dust the bottom and sides with sugar. Press the
shortbread dough into the molds.
Bake until golden brown. The time varies from 10 minutes up, depending on
the size of the mold. Do not overbake. Cool on racks before unmolding.
VARIATIONS: To make the more traditional shortbread, you can substitute a
few drops of vanilla extract, 1/4 cup minced candied citron or lemon peel,
or 2 tablespoons ground blanched almonds for the cayenne pepper.
Source: Hors d'Oeuvres, by Martha Stewart Typed for you by Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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