Snowflakes Shortbread
Buttery, tender shortbread baked in a Nordic Ware snowflake pan and dusted with powdered sugar. This easy food-processor method makes quick work of cutting in cold butter for perfectly crisp, melt-in-your-mouth shortbread with a hint of almond and vanilla. Perfect for winter baking and tea time.
Servings: 8
Equipment
- Nordic Ware Sweet Snowflakes Shortbread Pan
- food processor
Ingredients
- 3/4 cup salted butter cold and cubed
- 1/2 cup powdered sugar plus more for dusting
- 1/2 teaspoon vanilla
- 1/2 teaspoon almond extract
- 1 1/2 cups all-purpose flour
Instructions
- Preheat oven to 325 degrees F. Grease pan lightly with baking spray and coat the details of the pan with a pastry brush. Alternatively, use Cake Release, aka, Cake Goop, see notes below.
- Add flour and sugar to bowl of food processor fitted with a metal blade; pulse to combine. Add cold cubed butter, vanilla and almond extract and pulse or use dough button on food processor to incorporate and dough forms, pulling away from sides of bowl, about 1 minute.
- Firmly press dough into prepared pan evenly, so that it comes up below the rope detail on pan. Poke the surface all over with a fork, and bake for 30-35 minutes or until lightly browned. Let cool in pan for about 10 minutes. Loosen the edges, and invert onto a cutting board. Cut into serving pieces while warm. Dust with powdered sugar to serve.
Notes
- If you don't have a food processor, you can make using your mixer:
Cream softened butter with a mixer until it’s light in color. Beat in the powdered sugar, then the vanilla and almond extract. Finally, work in the flour. Knead dough on an un-floured board until smooth. Proceed with recipe as above. - If you’re not a fan of almond extract, omit and use 1 teaspoon vanilla extract instead.
- To make Cake Release:
Whisk together 1/2 cup shortening and 1/2 cup vegetable oil in medium bowl until smooth, 2 to 3 minutes. Whisk in 1/2 cup all-purpose flour (or gluten free flour) until it becomes a smooth paste (use a mixer if needed). When ready to use, spread a thin layer using a pastry brush on the inside of a cake pan (and in nooks and crannies of detailed pans) before adding the batter and baking. Store cake release in an airtight container at room temperature for up to 3 months or 6 months in the refrigerator.