I had been seeing this pan for a while and thought I would buy it for St. Patrick's Day!
The pan came with a few recipes. The first attempt was a Lemon Shortbread.
I think I need to look for another recipe - the ones that came with the pan would not turn out. There was a bunch stuck to the center of the pan. I read another blog that had the same issue.
Lemon Shortbread- Brown Bag Cookie Art
1/2 c butter
1/2 c powdered sugar
2 t lemon peel
lemon extract- I added this, it wasn't in the recipe
1 c flour
Cream butter until it is light. Cream in the powdered sugar, then add the lemon peel. Now work in the flour. Knead the dough on an unfloured board until nice and smooth. Spray the shortbread pan very lightly with non-stick vegetable spray. Firmly press the dough into the shortbread pan. Prick the entire surface with a fork, and bake the shortbread right in the pan at 325 degrees for about 30 – 35 minutes, or until lightly browned.
Let the shortbread cool in its pan for about ten minutes before you loosen the edges with a knife and flip the pan over onto a wooden cutting board. If the shortbread does not come right out, tap one edge of the pan. Cut the shortbread into serving pieces while still warm. Let the pan cool before washing it.
Let the shortbread cool in its pan for about ten minutes before you loosen the edges with a knife and flip the pan over onto a wooden cutting board. If the shortbread does not come right out, tap one edge of the pan. Cut the shortbread into serving pieces while still warm. Let the pan cool before washing it.
No comments:
Post a Comment