I've been making chocolate shortbread for years, but just recently I came up with a better recipe than what I was using before. At least I think it is. It's a variation on my mother's classic shortbread, which I'll reprint below:
Mom's Shortbread
1 lb butter
1 c sugar
1 t vanilla
Pinch of Salt
5 c flour
Cream butter and sugar together with electric beater until light and fluffy. Add salt, vanilla and flour slowly. Bake in a 9" x 13" glass dish at 275 degrees for an hour. When you remove from baking score in squares and sprinkle with sugar.
To make the Chocolate Shortbread variety, make the following changes:
Add 1 c cocoa powder
Subtract 1/2 c flour
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