Dani Lieberman


Shortbread batch!

Todays post hails from the cookbook, Pleasures of your Food Processer, by Norene Gilletz. This cookbook showcases 700 recipes, endless tips, and simplistic instructions on how to easily adapt recipes, including baking ideas, to the food processor for the quickest and most appetizing results. My love for the food processer and this cookbook stemmed from my mothers frequent use. The classic cookbook doesn't contain any photos and is stored in a binder with tabs. I always struggle picking a recipe from it, the old charm it has leaves me reading every recipe in full. I wanted something fast, easy, and delicious so I sought out my mothers advise and settled on a shortbread recipe that I couldn't pass up. Shortbread is the ultimate expression of four building blocks of baking: butter, sugar, flour, and salt. From there, it is infinitely adaptable. Getting creative is what makes baking personal and fun. Below is their recipe on an irresistible classic.

What you'll need:

1 Cup Butter (2 sticks)
1/2 Cups Icing Sugar
1/2 Cups Corn Starch
1 1/2 Cups AP Flour
1/2 tsp. Vanilla
Pinch of salt

1. Set the oven to 350ºF.
2. Roughly chop the butter into cubes.
3. Process the butter with icing sugar until it's well creamed
4. Add the cornstarch, flour and vanilla
5. Process it all together! Note: just enough until the dough is well mixed and gathers together in a ball around the blade.
6. Make desired cookie size and decorate however you want! My choice was smarties and brown sugar. Having cookie variations pleases the masses and adds for fun table conversation.
7. Bake for 12 - 15 minutes.
8. Plate and serve!