Great recipe...the dough is difficult to work with (crumbly as shortbread dough should be). Solution: This dough recipe can be made ahead of time. These make GREAT party treats or gifts if you can make them more "eye appealing". Here is how: Transfer the dough to a gallon-sized plastic bag. Place the bag on a flat work surface, leaving the top open. Roll the dough into a 9 x 10 1/2-inch rectangle that is about 1/4 inch thick. As you roll, turn the bag occasionally and lift the plastic from the dough so it doesn’t cause creases. When the dough has reached the desired size and thickness, seal the bag pressing out as much excess air as possible, and refrigerate the dough for at least 2 hours, or up to 2 days. When ready to bake, put the plastic bag on a cutting board and slit it open. Discard the bag. Using a ruler (or eye ball it) as a guide, cut the dough into 1 1/2-inch squares. Transfer the squares to baking sheets. Add ins to try in this basic recipe: 1 tbsp espresso powder dissolved in 1 tbsp boiling water and mini chocolate chips (yum) Or crasins and chopped cashews or almonds When using add ins- decrease oven temp to 325 and bake twice as long (16-17 min)
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