London Shortbread Dessert Squares Recipe

From Dorothy McNett's Recipe Book.

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London Shortbread Dessert Squares

From Dorothy McNett's recipes at Make this to eat as it is, or to serve with wonderful fresh fruits of the season. When cool, they can also be dipped into melted dark chocolate and placed on waxed paper to harden. Great with a small glass of port wine!

1/3 cup unsalted butter
pinch fine sea salt
1/4 cup raw sugar
1/2 teaspoon real vanilla extract or vanilla paste
1-1/2 cups unbleached all purpose flour
1 - 1/2 tablespoons liquid, as needed (water, milk, wine, sherry, port, fruit juice...)
Powdered sugar or cocoa powder, for sprinkling

Preheat oven to 350 degrees. In batter bowl soften the butter in microwave on 1/2 power for 30 seconds to soften but not to melt. Blend in salt, sugar, vanilla and flour. Blend well. If the mixture is really dry and will not hold a shape, add your choice of liquid. It will be stiff, but should hold a shape. Dump out onto a baking sheet and pat into a square shape. With knife or "bash and chop", cut into desired shapes. Pierce with fork. Bake until nicely browned, about 15 -18 minutes. Sprinkle with powdered sugar or cocoa while still a little warm. Serve when cool, or it can be made days or weeks ahead and stored tightly covered. Flavors mellow. Wonderful served with fresh fruit, ice cream, etc.

Recipe created 1995-01-01.

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