| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| November 19 | 1 | servings | ||
INGREDIENTS
| 1 | Stick cold unsalted butter; cut into 1/2-inch | |
| ; cubes | ||
| 2 | tb | Packed dark brown sugar |
| 1/4 | c | Maple sugar |
| 1 | ts | Vanilla |
| 3/4 | c | Plus 2 tablespoons unbleached all-purpose |
| ; flour | ||
| 2 | tb | Cornstarch |
| 1/4 | ts | Salt |
INSTRUCTIONS
Preheat oven to 350F and put a 9-inch tart pan with a removable bottom in freezer to chill. Blend butter, brown sugar, 2 tablespoons maple sugar, and vanilla in a food processor just until smooth, about 30 seconds. Sift flour, cornstarch, and salt over butter mixture and pulse just until clumps form (about 8 pulses). Press evenly into chilled pan, then sprinkle evenly with remaining 2 tablespoons maple sugar. Prick all over with a fork and freeze 5 minutes. Bake in middle of oven until edges are golden, 25 to 30 minutes. Cool in pan on a rack 5 minutes and, while still warm, cut into 8 wedges. Cool completely before removing from pan. Cooks' note: . Shortbread keeps in an airtight container at room temperature 5 days. Makes 8 wedges. Gourmet November 1999 Converted by MC_Buster. Per serving: 304 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 75g Carbohydrate; 0mg Cholesterol; 549mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 4 Other Carbohydrates Converted by MM_Buster v2.0n.
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