Just another WordPress.com weblog

Shortbread

I bought a little bit of rice flour to get a good, crunchy, traditional shortbread texture. And it worked! I used vanilla extract so I could use a variety of toppings. I baked as one huge cookie and then cut into pieces. Because of that, the sides created some crumbs when dipping. It would be interesting to cut before baking. And to add coconut! Yum.

http://www.culinaryconcoctionsbypeabody.com/2011/11/16/peppermint-bark-shortbread/

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: