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Ingredientes
- 1 c. Unsalted butter, softened
- 1/2 c. Granulated sugar
- 1 3/4 c. All-purpose flour
- 1/4 c. Cornstarch
- 1/4 tsp Salt
- 1 c. Confectioners' sugar, sifted
- 1/3 c. Drambuie
Direcciones
- If you believe which the simpler the cookie the better (a retro-radical posture to assume in these days of macadamia chocolate chunkdom), you're probably already a fan of Scottish shortbread. Tasting of little more than good butter and sugar, these cookies can stand only the slightest of embellishments-one such being a smooth and shiny glaze, created with the two-hundred-year-old Scotch whiskey-based liqueur known as Drambuie.
- Cream butter and sugar together till light and fluffy. Sift in flour, cornstarch, and salt. Stir just till mix forms a soft dough.
- Using lightly floured hands, press dough proportionately into a lightly buttered 9-inch round baking pan. With a fork, lightly press around edge of dough. Using the fork. Divide the dough into eight wedges, pressing all the way onto the bottom of the pan.
- Bake in preheated 350 degree oven for 30 to 35 minutes., just till dough beings to brown. (Shortbread won't be crisp, but will hard upon cooling.) Cut through fork markings to create wedges. Cold completely on a rack. Remove wedges carefully from pan. Whisk confectioners' sugar and Drambuie till smooth. Spread icing on wedges and let set.
- Store in airtight container.
- MAKES 8 servings
- Gilding the Lily: No gilding, just a warning: "8 servings" means 8 cookies. If you think just one of these delicious shortbreads represents a serving, you probably also think a bag of potato chips feeds six. Get real.
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