posted by Sue Freeman 05-18-98 8:56 AM
Source: Jennifer Hammer Cooking Instructor
2 sticks butter, salted (do not substitute)
2 cups flour, sifted
3 T sugar
3 T Rice flour
1 T pecans, extra finely ground
In a strong mixer, beat the butter until it turns to a fluffy light color. Add both flours, sugar and the ground pecans. Start the mixer very slowly and mix until it forms a stiff dough and cleans the sides of the bowl.
Turn out onto a lightly floured surface. Pat into a shortbread mold or roll out to 1/4 inch thickness. Cut into small circles then stamp with a shorbread stamp on each cooke.
For cookies, bake at 325 for about 15 minutes. Bake 25 minutes for the molded shortcake. Remove from oven immediately. Sprinkle with granulated sugar.
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