Shortbread Recipies Recepies

Ginger Shortbread

• 2 C. all-purpose flour
• 1 C. dark brown sugar
• 2 T. ground ginger
• 1 t. baking soda
• 1 pinch salt
• 1 C. butter, softened
• 2 T. crystallized ginger, finely chopped (optional)

Preheat oven to 325° F. Lightly butter and flour two 9-inch round cake pans. In a large bowl, toss together the flour, sugar, ginger, soda and salt. Blend in butter with your fingers or a pastry blender until mixture forms fine crumbs. If desired, add crystallized ginger. Press mixture into the two prepared pans to form a smooth, even layer. Prick surface all over lightly with a fork. Bake in a preheated oven for 40 to 45 minutes until edges are lightly browned. Let cool in the pan for 5 minutes, then cut into narrow wedges and cool on racks. Store in an airtight container. Serve topped with summer fruits such as berries, rhubarb compote or peaches, and add a topping of lightly sweetened whipped cream or yogurt. Makes 32 wedges.

Halvah Shortbread

Recipe By : Sunday at Moosewood Restaurant

• 3/4 cup butter -- softened
• 1/2 cup tahini
• pinch salt
• 1 1/4 cups brown sugar
• 2 cups pastry flour -- unbleached
• 1/2 cup toasted almonds -- or pecans (chopped or ground)
• a few pecan or walnut halves

Preheat oven to 375F. With a food processor or by hand, cream the butter with the tahini. Add the salt and brown sugar. Blend until smooth. Sprinkle in the flour, blending well. Mix in the chopped nuts. The dough will be very stiff. Lightly butter two 7-inch pie plates or shallow baking pans. Press the dough to evenly cover the bottom and sides of the pie plates to a thickness of no more than 1/4 inch. Press a few whole nuts into the surface to decorate. Bake the shortbread for 15 minutes and then check it frequently, every couple of minutes, and remove it from the oven as soon as the edges are golden brown. Be careful not to overbake it.
While it's still warm, cut each shortbread into 8 or 10 wedges in the pan; don't wait until it's cool or it will crumble.