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Shortbread Cookies IV
SUBMITTED BY:
MARBALET
"These cookies use rice flour for a different twist on the traditional shortbread cookie."
RECIPE RATING:
Read Reviews
(10)
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Original recipe yield 48 cookies
SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 cup white sugar
2 cups butter, softened
3 1/2 cups all-purpose flour
1 cup white rice flour
2 tablespoons white sugar
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream butter and 1 cup of sugar until very fluffy. Gradually add the flour and rice flour. As the dough gets stiffer, turn it out onto a well floured surface, and knead it until smooth.
Press dough into a 10x15 inch jellyroll pan, score into bars and prick with a fork. Sprinkle remaining sugar over the top, and bake for 30 to 35 minutes in the preheated oven, until golden brown. Cut along scored lines into bars while still warm. Cool before serving.
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REVIEWS
Reviewed on Dec. 24, 2005 by DEANNEKO
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DEANNEKO
Dec. 24, 2005
After making the dough, I cut the dough into 4 pieces and added different things to each. (mini chocolate chips, macadamia nut, cocoa, plain) I also melted chocolate and dipped some them after baking. This dough is easier to handle than most cookie cutter recipes so I rolled them out and cut them into different shapes with cookie cutters. Everyone loved them!
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12 users found this review helpful
After making the dough, I cut the dough into 4 pieces and added different things to each....
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Reviewed on Jan. 2, 2004 by ISLAND_GIRL
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ISLAND_GIRL
Jan. 2, 2004
What a yummy recipe, takes a little work to knead but totally pays off! best shortbread recipie I've tasted yet. thanks
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9 users found this review helpful
What a yummy recipe, takes a little work to knead but totally pays off! best shortbread...
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Reviewed on Dec. 10, 2003 by BEATRICE GANTY
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BEATRICE GANTY
Dec. 10, 2003
I'm from Switzerland. My family enjoy this recipe - very easy to do - we eat them with black chocolate and milk at tea time. I add natural vanilla aroma in the butter so there is small black grains in the shortbreads - it's delicious with a very sweet taste....
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7 users found this review helpful
I'm from Switzerland. My family enjoy this recipe - very easy to do - we eat them with black...
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Reviewed on Jan. 27, 2008 by Anne
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Anne
Jan. 27, 2008
Lost my fave traditional shortbread recipe so adapted this one; use 1 C. confectioner's sugar (cos I doubled it)instead of all white sugar to reduce the sweetness & get a more buttery flavor. Fructose instead of regular table sugar has a finer texture & blends in easily, but my grocery was out of it. Also, I always make these a few days ahead of serving, it seems to really let the butter come out on the palate. A tender, delicious cookie, I always make it for our local Hospice Tea fundraiser.
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4 users found this review helpful
Lost my fave traditional shortbread recipe so adapted this one; use 1 C. confectioner's sugar...
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Reviewed on Mar. 9, 2008 by
MANDT2
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MANDT2
Mar. 9, 2008
This was super easy to make, and the finished shortbread bars looked great. They tasted very good, too. However, the rice flour resulted in a very subtle "grittiness" to the texture. Nothing overly objectionable, but I prefer a shortbread that just melts on the tongue without any grittiness. For those of you who are wondering where to buy rice flour, it is available in asian markets.
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3 users found this review helpful
This was super easy to make, and the finished shortbread bars looked great. They tasted very...
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Reviewed on Apr. 5, 2007 by
wendi
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wendi
Apr. 5, 2007
Wonderful, light and crisp. I used these as a cutter cookie for a family get together. Although very tasty they were very fragil and a bit challenging to cut and place without effecting the cookie shape. If your are wanting a yummy decorated cookie for a casual event...this recipe is great, but for special event cookies with detailed decorations I would stick with a more traditional recipe.
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3 users found this review helpful
Wonderful, light and crisp. I used these as a cutter cookie for a family get together....
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Reviewed on Mar. 24, 2007 by
CHG5678
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CHG5678
Mar. 24, 2007
I made this with a group of afterschool kids, and it was a big hit. We dipped the cookies in chocolate, which made them crumble a little bit, but it was still delicious and fun to do with kids.
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2 users found this review helpful
I made this with a group of afterschool kids, and it was a big hit. We dipped the cookies in...
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Reviewed on Mar. 22, 2007 by
euclidus
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euclidus
Mar. 22, 2007
This is THE BEST shortbread recipe, ever. I baked a batch for St. Patty's Day and they were gone so fast I had to bake a second batch. People will ooh and ahh.
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2 users found this review helpful
This is THE BEST shortbread recipe, ever. I baked a batch for St. Patty's Day and they were...
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Reviewed on Mar. 16, 2007 by
krista
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krista
Mar. 16, 2007
This was so easy and so yummy!
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1 user found this review helpful
This was so easy and so yummy!
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Reviewed on Dec. 21, 2007 by
nicole
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nicole
Dec. 21, 2007
This ia a great recipe. I shaped the cookies into little balls and filled a thumbprint into each with either chocolate chips, jam or nuts. Tasty,excellent and easy for the beginner!!
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0 users found this review helpful
This ia a great recipe. I shaped the cookies into little balls and filled a thumbprint into...
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Shortbread Cookies IV
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