0
1 1/2 cups unsalted butter, at room temperature
3 cups cake and pastry flour
1/2 cup rice flour
1/2 cup fruit powdered or superfine granulated sugar, not icing sugar
1 tsp orange zest
48 whole, unblanched almonds
1 tsp lemon zest
1/2 tsp cardamom
1/2 cup toasted desiccated or flaked coconut
To prepare basic dough, place butter in a mixing bowl. Beat until very creamy. Measure flours and sugar into a separate bowl. Stir together with a fork until well mixed. Using a wooden spoon, gradually beat flour mixture into butter mixture until combined. Don't overmix or cookies will be tough.
For flavored shortbread, see Step 3. If you prefer classic shortbread, form dough into a ball, cover and refrigerate until firm enough to roll out easily, about 1 hour. Then, roll out dough to 1/4 inch (0.5 cm) thickness. Cut into shapes and place on an ungreased baking sheet. Bake following directions in Step 4.
To make variations, divide dough into thirds and place each portion in a separate bowl. Stir in the additions at bottom of page.
To bake cookies, preheat oven to 300F (150C). Bake in centre of oven until cookies are a pale beige color, from 18 to 20 minutes, depending on size of cookies. Leave on sheets about 5 minutes before removing cookies to a rack to cool. Stored in a tightly covered container in a cool dry place, they will keep well for several weeks.
Calories 86, Protein 0.7g, Carbohydrates 7.7g, Fat 5.8g.
You'll be making it once and serving it thrice--in really different flavors too!
Stir 1/2 cup toasted shredded or flaked coconut into 1 portion. Cover and refrigerate 1 hour. Place dough on a lightly floured board. Roll out to 1/4 inch (0.5 cm) thickness. Cut out shapes. Place on an ungreased baking sheet. Continue with step 4.
Stir 1 teaspoon finely grated orange peel into 1 portion. Cover and refrigerate 1 hour. Then, roll into 1-inch (2.5-cm) balls. Place on an ungreased baking sheet. Flatten slightly and press whole unblanched almond into each centre. Continue with step 4.
Stir 1 teaspoon finely grated lemon and 1/2 teaspoon ground cardamom into 1 portion. Cover and refrigerate 1 hour. Place dough on a lightly floured board. Roll out to 1/4 inch (0.5 cm) thickness. Cut out shapes. Place on an ungreased baking sheet. Continue with step 4.