SOLSTICE SHORTBREAD
This recipe is courtesy of King Arthur Flour. As stated on the site......."In ancient times, Scotsmen marked the winter solstice - the first day of winter - with bonfires, entreating the sun to return over the course of the year's longest night. From this tradition was born first a round cake, notched on the side to represent the sun's rays; and then today's familiar wedge-shaped shortbread."
Provided by dojemi
Categories < 60 Mins
Time 45m
Yield 2 dozen wedges
Number Of Ingredients 6
Steps:
- 1) Preheat the oven to 325°F Lightly grease two 9" round cake pans, or two 8" or 9" stoneware shortbread pans, or a combination.
- 2) Combine the butter, salt, sugar, and vanilla in a mixing bowl, and beat till smooth.
- 3) Place 1 cup of the flour in a food processor with the crystallized ginger. Process until the ginger is finely minced; this may take up to 1 minute.
- 4) Add this mixture, with the remaining 1 1/3 cups flour, to the butter-sugar mixture. Beat until well combined.
- 5) Divide the dough in half, and press half into each pan, smoothing the surface with your fingers or a pastry roller.
- 6) Prick the dough all over with a fork; this will prevent it from ballooning up or developing air bubbles as it bakes.
- 7) Bake the shortbread till it's golden brown all over, and a bit browner around the edges, about 35 minutes. Remove it from the oven.
- 8) Loosen the edges of the shortbread from the pan, using a table knife or heatproof nylon spatula. Wait just a minute or two, then turn the shortbread out of the pan onto a piece of parchment or a clean work surface.
- 9) Use a bench knife, a knife, or (easiest) a rolling pizza cutter to cut each round into 12 wedges. Do this immediately, while the shortbread is still warm. If you wait, it'll be difficult to cut.
- 10) Transfer the wedges to a rack to cool.
- NOTE*: One reviewer suggested 'browning the butter' first.
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Moklasurraman Raman
[email protected]I've tried this recipe several times and I can never get the cookies to hold their shape. They always spread out too much in the oven.
SR Sourov
[email protected]I'm not sure what I did wrong, but my cookies turned out a little dry. They still tasted good, but they weren't as perfect as I would have liked.
Rabiya Rabiya
[email protected]These cookies are the perfect gift for any occasion. They're delicious, easy to make, and they always look impressive.
Andrew West
[email protected]I love that this recipe uses whole wheat flour. It makes the cookies a little bit healthier, but they still taste amazing.
owen shutt
[email protected]These cookies are perfect for a summer party. They're light and refreshing, and the citrus zest gives them a nice pop of flavor.
Mastar Sajjad
[email protected]I've never made shortbread cookies before, but these turned out great! They're so easy to follow.
salik palijo
[email protected]These cookies are the perfect treat for any occasion. They're delicious and easy to make.
Davidson Fortune Elysee
[email protected]I'm not usually a fan of shortbread cookies, but these are amazing. They're so light and airy.
Blazorna Santori
[email protected]These cookies are so buttery and flavorful. I can't stop eating them!
Qureshi G
[email protected]I made these cookies for a party and they were gone in minutes! Everyone loved them.
Tamara Sellers
[email protected]I love the simplicity of this recipe. It's just a few ingredients and the cookies come out so delicious.
Nalwoga Angelina
[email protected]These are the best shortbread cookies I've ever had! The texture is perfect and the flavor is amazing.
Muhammad Salman
[email protected]I've made these cookies several times now and they're always a hit. They're so easy to make and they always turn out perfectly.
Muhammad Sajid
[email protected]These shortbread cookies are the perfect balance of buttery and crumbly. I love the addition of the citrus zest, which gives them a bright and refreshing flavor.