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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 1/2 cup salt-free butter, softened 1/2 cup sugar 1/2 tsp. Vanilla extract 1/4 tsp. Almond extract 1 cup all purpose flour 2 tbsp. Cornstarch 1/8 tsp. Salt Instructions: Preheat oven o 325 degrees. Cream butter, then add sugar and cream together until fluffy. Beat in vanilla and almond extracts. Sift flour, cornstarch and slat together. Work the dry ingredients into the creamed mixture with a pastry cutter. The mixture will be crumbly. Gather the dough lightly into a ball. Place the dough in an ungreased 10-inch pie pan or shortbread mold. Using the fingers, press dough into a layer of uniform thickness. Be sure the dough is well pressed down. Use a thin knife to draw the dough slightly away from the pan edges. Mark with a knife into 16-18 wedges. Bake in the center of preheated oven, until it is a pale gold and feels firm when touched lightly, about 16-20 minutes. DO NOT let it brown, as the flavor will be adversely affected. Gently re-score the slices with a sharp knife after it has been out of the oven for approximately 10 minutes. If you wish, sprinkle with coarsely ground, colored sugar before baking. Serve warm. |
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