Fall is here.
Winter is coming.
We’re at the cusp where things are undeniable-some days we still have beautiful sun and warmth, and then it starts plopping and trying to snow. It’s been raining off and on, the bottom falling out of the temperatures.
The heat’s come on already. I should probably pull the air conditioner.
I’ve been craving simple, pure tasting desserts this season. No three layer pumpkin-caramel-coffee-mocha cake for me. I keep falling back on the Fanny Farmer Baking Book-the recipes are solid, simple, fairly easy, and fulfill the flavor niche I’m looking for. I made a couple of modifications to two of the recipes, nothing too exotic-again, simplicity is key and shortbread sort of shines with it.
Make sure your butter is very, very soft or your dough will be very crumbly. It’ll still come out okay, but it’ll be a lot easier to work with when the butter is very soft.
Make sure your dough is very well combined. Nothing like biting into a block of baked flour.
Use the best sugars and butters you can find. They’re the starring flavors in shortbread.
Modified from two recipes from The Fanny Farmer Baking Book
2 cups flour
2 sticks butter, very soft
1/2 tbl pumpkin spice
1 tea vanilla
1/4 cup powdered sugar
1/4 cup raw sugar
1/4 tea salt
Preheat oven to 350
Cream butter, then add sugar and vanilla. Cream throughly.
Add flour, pumpkin spice, and salt. Mix until completely combined and a dry dough forms-very, very soft butter will help with this.
Turn dough into a round baking pan.
Bake for 20 minutes-it shouldn’t look set.
Remove from pan and cut into wedges.