Monday, March 28, 2011

Shortbread and Helicopters

 I've been so behind on blogging lately, I forgot what funny story I had to tell you about this recipe. It probably had something to do with G and his RC helicopters.

He kept asking for me to send him the pictures of him with his helicopter, so I finally posted them. This is about the extent of my knowledge on RC helicopters, so I'll let the pictures speak for themselves. I do have to say that I am NOT a fan of the helicopters flying above my head- it gives me a creepy feeling! Someone has noticed this and has made a fun game for himself....ha :)

I made my Fiesta Chicken salad for dinner one night and since I happened to get some fresh strawberries on sale, I decided to make a quick shortbread to go with it. The shortbread is like REALLY good on its own cut into bars, as long as you don't overcook it like I did. Its hard to tell when its done since it doesn't really get brown on top, but if you cook it too long it will be crumbly. It will still taste good when you cover it with strawberries and vanilla bean whipped cream. :)

Its a simple family recipe my Aunt wrote down in this sweet book she sent me for Christmas. The buttery deliciousness of these shortbread "cookie" bars should not be overlooked!

 Easy Buttery Shortbread
For a 13x9 pan
  • 1 lb (4 sticks) unsalted butter, softened
  • 4 cups all purpose flour
  • 1 cup white sugar
  • 2 pinches salt (omit if you use salted butter)
Cream butter until fluffy and smooth. Add sugar and beat until combined. Add flour and salt on low speed until well blended. Press into 13x9 glass pan. Plenty of butter here- no need to grease the pan! :) I halved the recipe and baked in an 8x8 pan. Poke holes all over top with fork- don't forget this step! Bake at 400 for 30-45 minutes. Be careful not to overcook. It will not brown much on top...

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