Shortbread originated in Scotland, where it is still considered something of a national food. Old-fashioned cooks spoke of a baked dessert made with plenty of shortening as being "short."
Adapted from a recipe in The Mother' Center Cookbook, this is moist and crispy at the same time. Is such a thing is possible? I think of it as sort of a cookie cake, with the best attributes of both. True shortbread is made without eggs. So this recipe is not traditional, but it's still delicious, so I don't care. Do you?
- Cook Time
- Prep Time
- 3 cups flour
- ½ cup sugar
- ½ cup light brown sugar, packed
- 1 egg
- 2 sticks butter
- Preheat oven to 325°F.
- Mix all ingredients in food processor until combined, about 3 to 4 minutes.
- Press dough into an 8-inch square baking pan and pierce all over with tines of a fork. Score dough into squares.
- Bake at 325 °F for 1 hour. Let cool, and store in an airtight container until serving.
Contributed by: Quick & Kosher, JAMIE GELLER