One of my absolute favorite cookies is shortbread. I saw this recipe in the Food Day section of the Oregonian the middle of November. It was included in an article with a recipe from both Michelle Obama and Cindy McCain. I'm completely indifferent to whose recipe it is....I just simply love shortbread and this recipe looked amazing. After making her recipe, it's fair to say that Michelle knows what she is doing with shortbread. These were simply delicious!
INGREDIENTS:
1-1/2 c unsalted butter, softened (3 sticks)
1-1/2 c + 2 T granulated sugar, divided
2 egg yolks
2 T amaretto (almond liqueur)
1 t grated orange zest
1 t grated lemon zest
3 cups cake flour (not self-rising)
1/4 t salt1 egg white, beaten
Chopped nuts &/or dried cranberries (optional)
DIRECTIONS:
- Preheat oven to 325 degrees.
- Line 17 x 12 x 1 baking pan with foil. Butter the foil or spray with nonstick cooking spray.
- In large bowl, cream together butter and 1-1/2 cups of the sugar. Slowly add egg yolks, and beat well until smooth. Beat in amaretto and zests. Stir in flour and salt until combined.
- Spread dough evenly in pan. Brush top of dough with egg white; sprinkle with nuts &/or fruit, if using, and with remaining 2 tablespoons sugar.
- Bake 25 minutes or until brown. Turn off oven, and allow cookies to sit in oven with door ajar for 15 minutes. Cut into 2 x 3 inch cookies while warm.
Makes 6 dozen.
Recipe by Michelle Obama, adapted from www.familycircle.com/cookievote
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