A recipe Daughter Sarah found
for she knows I adore shortbread
Made this afternoon, it was perfect
for afternoon tea
Is what they're called
Small wee shortbreads
A teacup full!
A cup of tea and a cup of Fairy Bites
In blue and white, of course
With a gold rim
It's for special teas.
And the Fairy Bites were a special tea
Wee pieces of shortbread
And then I glazed them even though the recipe didn't call for it
I thought they "needed" it!
And it did make them better!
Three fits very well on a saucer!
1/2 cup butter, slightly softened
1/4 cup sugar
1/4 tsp almond extract
1 1/4 cup AP flour
1/4 tsp salt
4 tsp multi-colored nonpareils
Heat oven to 325 degrees. Line 8-inch square baking
pan with plastic wrap (or cut parchment to fit) leaving
Combine butter, sugar and almond extract in medium bowl.
Beat at medium speed, scraping bowl often, until creamy.
Reduce speed to low, add flour and salt. Beat until well
mixed. Stir in nonpareils.
Knead mixture 4-5 times in bowl until dough forms a ball.
Pat dough evenly into prepared pan. Use overhang to lift
dough from pan. Cut dough into 1/2-inch squares.
Gently place squares 1/2 inch apart onto ungreased
cookie sheet. Bake approximately 15 minutes or until
bottoms just begin to brown.
I mixed powdered sugar and milk together to make a glaze. As an afterthought, I should have added a little almond flavoring as well.
NOTE: I used Halloween nonpareils.
It's Tuesday and I'm sharing my tea this afternoon with Sandi at Rose Chintz Cottage for Tea Time Tuesday and Bernideen for Friends Sharing Tea.