| 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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