On the Seventh Day of Treats, I stayed in on Saturday night to make…
7 Pieces of Shortbread
5 Lemon Bars
4 Squares of Fudge
3 Butter Cookies
2 Pumpkin Pielets
And a recipe for Jewy Chewy Treats.
It has been pouring for two solid days in southern California. This is both amazing and unheard of. I love warm weather, but I am OBSESSED with the rain. My mom says I overuse and misuse the word obsessed, but I don’t think this is one of those times. I am obsessed with rain.
I was stuck in traffic today for over an hour, but it didn’t matter one bit because it was raining.
So tonight, I decided to stay in, enjoy the rain outside the window and make a Samuels family Christmas favorite. Our family’s shortbread recipe is the best I’ve ever had and a Christmas season staple.
It is pretty amazing that something so delicious only has four ingredients.
You will need:
2 soft sticks of butter (1 cup)
½ cup sugar
heaping ½ half cup of rice flour (your normal grocery store might not have it but a nicer one should) heap
1 ¾ cup all purpose flour plus a tablespoon
Start out by preheating the oven to 325 degrees. Make sure the butter is nice and soft, but not melted at all. In a mixing bowl add all the ingredients together.
By hand, knead the ingredients until it feels spongy. Don’t forget to get a little messy.
When the dough s spongy, spread the dough out in a casserole dish and press it down until it is completely flat.
With a fork, poke small holes all over the dough. I have no idea why; it’s just the way I was told. So do it.
Then bake it for 1 hour. When it is finished, cut it into pieces in the dish and then remove when it has cooled.
I’m warning you, you will need a glass of milk and self-restraint. Unless you are ready to eat and entire batch of shortbread. Consider yourself warned.
Love and Beer Floats