Cayenne Shortbread
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| by ribbit! this recipe originally came from one of martha stewart's |
| cookbooks. she used heart shaped molds, but as i don't have any, i |
| have always just rolled the dough out and used biscuit cutters. also, |
| i use more than 1/2 tsp cayenne pepper because i like things really |
| spicy! |
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| 1/2 lb. | unsalted butter (softened) |
| 8 Tbsp | superfine sugar |
| 3 cup | all-purpose flour |
| 1/2 tsp | cayenne pepper |
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| preheat oven to 350 degrees f. cream together the butter and sugar until |
| very smooth. sift the flour into the butter mixture and using a pastry |
| mixer (or two forks), work the ingredients into a crumbly but very fine |
| mixture. add the cayenne pepper. on a lightly floured surface, roll dough |
| out to prefered thickness (i usually make mine kind of thin- about 1/8 |
| inch). cut into desired shapes and place on a nonstick baking sheet. |
| bake until golden brown. the time will depend on the size and thickness |
| of your shortbreads. i usually bake mine for about 8 minutes, but if you |
| are unsure, check after 5 minutes to make sure that you don't overbake |
| them. cool on racks and enjoy! |
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| http://www.recipezaar.com/recipe/getrecipe.zsp?id=73484 |
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| (ID: 4942) Mirror: rec.food.recipes: Mon, Nov 15, 2004 |