Nut Shortbread

Submitted by luvcookn

"This recipe is for a shortbread mold. Shortbread made in molds make great gifts. I cover this disk with cellaphane and tie a ribbon around it. You can use pecans, almonds, hazelnuts, unsalted cashews, but NOT walnuts or peanuts."

 

• Ready In: 40mins
• Ingredients: 6
• Yields: 1 disk
• Serves: 8

ingredients

• 1⁄2 cup butter, room temperature
• 1⁄2 cup powdered sugar, unsifted
• 1⁄2 teaspoon vanilla
• 1⁄4 cup ground nuts
• 1 cup less 2 tbsp flour, unsifted
• 1 tablespoon cornstarch

directions

1. Cream the butter until it is light. Cream in the powdered sugar and vanilla.
2. Stir in the ground nuts, then the flour and cornstarch.
3. Knead until smooth on a very lightly floured board. (This dough is sticky).
4. Spray the shortbread pan very lightly with a non stick veggie spray.
5. Firmly press the dough into the shortbread pan.
6. Prick the entire surface with a fork and bake the shortbread right in the pan.
7. Bake at 325 degrees for about 30-35 minutes, or until very lightly browned.
8. Let shortbread cool in its pan for about 10 minutes before you loosen the edges with a knife and flip the pan over onto a wooden cutting board.
9. If the shortbread does not come right out, tap one edge of the pan.
10. Cut the shortbread into serving pieces while it is still warm.

Reviews

[kitty.rock]

This is a delicious shortbread ~ unfortunately, I don't have a shortbread mold, so I made them in an 8x8 pan. Turned out a little thicker but delicious! I used pecans and gluten-free flour. Will definitely make these again for Christmas gift giving. Thanks luvcook'n ~ made for MY 3 CHEFS, November 2009!