Christmas Shortbread

Name: Christmas Shortbread
Ingredients: 1 cup unsalted butter, softened; 12 cup sugar; 1 large egg yolk; 2 tablespoons heavy cream or 2 tablespoons whipping cream; 1 12 teaspoons vanilla extract; 12 teaspoon fresh orange zest; 2 12 cups all-purpose flour; 12 cup rice flour

8 ingredients

13 steps

Ingredients

1 cup unsalted butter, softened
12 cup sugar
1 large egg yolk
2 tablespoons heavy cream or 2 tablespoons whipping cream
1 12 teaspoons vanilla extract
12 teaspoon fresh orange zest
2 12 cups all-purpose flour
12 cup rice flour

Directions

1

Preheat oven to 325.
2

Beat butter in large bowl till light.
3

slowly beat in sugar, egg yolk, cream, vanilla and orange peel.
4

Stir in both flours with heavy wooden spoon.
5

Work with fingers till soft dough is formed.
6

Knead briefly, form into ball.
7

Butter and flour shortbread mold, press dough evenly over surface.
8

Or, if you do not have a mold, butter and flour the underside of a 9-inch round cake pan, press dough evenly over the top, then invert the dough onto a cornmeal-sprinkled baking sheet.
9

Loosening it with a spatula if necessary.
10

Bake till the edges of the shortbread begins to pale golden brown, 40-50 minutes.
11

If baking on baking sheet, remove from oven after first 10 minutes and press lightly in the center with a decorative cutter or butter mold, score into 12 wedges around the pattern using a pastry wheel or serrated knife.
12

Continue to bake till the edges begin to turn golden.
13

Cool on wire rack.