Makes 24 squares
(see Cutting Guide, page 10 of the book)
Preparation: 20 minutes
Baking: 30 minutes
Here's a recipe based on a soft shortbread dough. It's enhanced with favorite holiday ingredients—candied cherries and pecans.
When shortbread contains a significant quantity of chunky ingredients, such as the pecans and cherries in this recipe, precutting isn't necessary.
Preheat oven to 325 degrees F (160 degrees C)
13- by 9-inch (3 L) cake pan, ungreased
1. In a bowl, using an electric mixer on medium speed, beat butter, sugar and egg yolks until smooth and creamy. Stir in flour and lemon zest, mixing well. Stir in pecans and cherries, mixing well. Using your hands, knead to form a smooth dough. Press evenly into pan.
2. Bake in preheated oven until lightly browned, 25 to 30 minutes.
Let cool completely in pan on rack. Cut into squares.
Add 4 oz (125 g) chopped bittersweet chocolate to dough. Replace lemon zest with 1 tsp (5 mL) vanilla.
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