Shortbread Cookie Recipes

Shortbread, Plain and Chocolate Covered
Devon Cream for shortbread
Lindsay Tarts, using shortbread dough.

Shortbread, Plain and Chocolate Covered

Cream 2 c (4 sticks) butter and 1 c sugar together until light.
Sift 4 c flour, 1 c cornstarch and 1 t salt together.
Add flour mixture to butter mixture and knead lightly.
Divide into two parts.
Crumble each half into a greased, 9x6 (or equivalent) pan.
Pat dough evenly into bottom of pan (dough will be about 1/2" thick.
Sprinkle top lightly with sugar.
Prick dough all over with fork to prevent bubbles during baking.
Bake at 300 degrees for one-half hour, until pale and golden. DO NOT ALLOW TO BROWN: undercooking is better than overcooking!
For chocolate covered shortbread, sprinkle each pan with 3/4 c chocolate chips. Let sit for 3-4 minutes so cookie heat will soften chips, then spread with damp knife. Sprinkle with 1/4 c chopped pistachio nuts.
Allow to thoroughly cool. Keeps well in icebox.

Devon Cream for Shortbread

Soften 8 oz. cream cheese;
Beat with 1/4 c sugar and 1/3 c sour cream until smooth.
Chill.
To serve, mound on plate, surround with strawberries.

Lindsay Tarts

Before you start, decide what you will cut your cookies and your cookie holes with. I use a tuna fish can for the cookies, an old salt shaker top for the holes.

Make a batch of shortbread cookie dough, omitting the cornstarch.
Roll out 1/3" to 1/2" thick. Use flour OR confectioner's sugar to keep the dough from sticking.
Cut into 3.5" - 4" circles.
In the center of half of the circles, cut a 1" hole. These are your tops.
Chill briefly.
Bake at 275 degrees F for 9-10 minutes, until light golden in color. DO NOT OVERBAKE.
Cool upside down on tray lined with paper towel.
Warm raspberry preserves on very low heat, stirring occasionally.
Spread a thin layer of heated preserves on cookie bottoms, add tops, then sprinkle cookie with confectioner's sugar thru a fine sieve.
Spool warm preserves into the hole in the top.

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