Links to other sites on the Web
Honey-mustard Shortbread
.
1¨÷ cups unsalted butter, romm temperature
¨ø cup sugar
¨ú tsp. pure vanilla extract
3 tbsps. honey-Dijon mustard
3¨÷ cups all-purpose flour
¨ø cup ground pecans
.
Preheat oven to 275*F. Butter a 9x13x1-in. baking pan, and line the bottom with parchment paper.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light, about 2 mins. Add vanilla and honey-Dijon mustard and beat to combine. Add nuts and then flour, one cup at a time, beating on low speed until just combined.
Press dough into the baking pan, levelling and smoothing the top. Using a dough scraper or the back of a knife, cut dough lengthwise into 9 strips slightly less than 1-in. wide. Cut the strips crosswise in 36 3-in. bars.
Bake shortbread 70-80 mins until evenly pale golden in color but not browned. Transfer pan to a wire rack to cool. Inert pan, and remove parchment. Cut into bars with a serrated knife.
Links to other sites on the Web
