Monday, March 2, 2009
Tea Time Shortbread Pan
Several weeks ago, I got an e-mail alert about a great new tea item from my tea friend ParTea Lady (whom, BTW, I had the honor of meeting face-to-face on Saturday when she came to our quilt shop here in Newnan!). She directed me to the King Arthur Flour web site and this Brown Bag Shortbread Pan, which I soon ordered. And the recipe really couldn't be any simpler: Cream 1 stick of butter. Add 1/3 cup confectioners sugar. Add 1/4 teaspoon vanilla. Add 1 cup all-purpose flour and combine til the dough is nice and smooth. You place the dough directly into the pan (sprayed with cooking spray), and about 30 minutes later, you have delicious shortbread cooling in the pan.
After 10 minutes of cooling, you turn the shortbread out onto another surface and cut it along the scored lines while it's still warm. I've made three pans of it so far (1 to share, 1 to eat, 1 just to experiment with), and I've been quite happy with the results. I added a few minutes to the baking time, so now it comes out with a slightly crispy crust, and I love it.
You can actually find these pans from a variety of sources (King Arthur Flour, Amazon, Shortbreadpan.com, eBay), so you may want to check around to get the best deal on the pan and shipping combined. I saved a few dollars by ordering mine on eBay, but the seller has since raised prices, so I would simply advise checking around if you plan to order. Oh, and mine cleaned up beautifully in some hot soapy water. It was a fun way to spend part of the weekend that we *finally* got a Snow Day here in Georgia! (But it had to be on a Sunday, sigh ...)