Just a little mouthful of tender shortbread satisfies and impresses by pure simplicity. Don't miss our variations for Lavender Shortbread, Earl Grey Shortbread, Nutty Shortbread, Sesame Seed Shortbread and Chippy Shortbread below.
- Portion size 90 servings
- Credits : Canadian Living Magazine: December 2004
- 1 cup unsalted butter softened
- 1/2 cup superfine sugar
- 1 pinch salt
- 1/2 teaspoon vanilla
- 1/2 cup rice flour
- 1 3/4 cup all-purpose flour
Line rimless baking sheets with parchment paper or leave ungreased; set aside.
In large bowl, beat together butter, sugar and salt until fluffy and almost white. Stir in vanilla then rice flour. Stir in all-purpose flour, one-third at a time. Form into 2 flat rectangles.
Between waxed paper, roll out rectangles to generous 1/4-inch (5 mm) thickness. Cut out 1-1/2-inch (4 cm) circles; place, 1 inch (2.5 cm) apart, on prepared pans, rerolling scraps and chilling dough between cutting. Refrigerate until firm, about 30 minutes. (Make-ahead: Layer between waxed paper in airtight container and freeze for up to 1 month. Thaw on prepared sheets before baking.)
Bake in top and bottom thirds of 275°F (140°C) oven, rotating and switching pans halfway through, until bottoms are light golden, about 40 minutes. Let cool for 2 minutes on pans on racks. Transfer to racks to let cool completely. (Make-ahead: Layer between waxed paper in airtight containers and store at room temperature for up to 5 days or freeze for up to 2 weeks.)
Nutritional facts <b>Per cookie:</b> about
- Sodium 0 mg
- Protein trace
- Calories 34.0
- Total fat 2 g
- Cholesterol 6 mg
- Saturated fat 1 g
- Total carbohydrate 4 g
- Iron 1.0
- Folate 1.0
- Vitamin A 2.0