Name: Shortbread
Prep time: 7 min
Cook time: 60 min
Total time: 67 min
Ingredients: 3 cups flour; ½ cup sugar; ½ cup light brown sugar (packed); 1 egg; 2 sticks butter

Shortbread

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?

Shortbread

Prep Time 7

Cook Time 1

Total Time 1 7

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Servings

Ingredients

3 cups flour
½ cup sugar
½ cup light brown sugar packed
1 egg
2 sticks butter

Instructions

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