is one of the recipes that has been provided by
Shirley Cline from San Francisco in response to
my quest for recipes using Balsamic Vinegar. (You
can contact Shirley by emailing her - click here).
says: "My hairdresser made these shortbread
bars and they are FANTASTIC. It is a Martha Stewart
buttery cookie gets better with age. It can be
stored up to a month and over that time, it's
flavor deepens. Dip the tips of the cookies in
melted chocolate for a decorative touch.
1/3 cups (2 sticks plus 6 Tblsp.) unsalted butter,
room temperature, plus more for pans
2/3 cup sugar
3/4 tsp salt
3/4 tsp pure vanilla Extract
3 1/3 cups all purpose flour
a 9" x 13" x 1" baking pan, and line
bottom with parchment paper.
the bowl of an electric mixer, fitted with the
paddle attachment, cream butter and sugar on
medium speed until light and fluffy, about 2
salt and vanilla and continue to beat.
flour, 1 cup at a time, beating on low speed
until just combined.
dough into prepared pan, leveling and smoothing
a dough scraper or the back of a knife, cut
dough lengthwise into nine strips slightly less
than 1 inch wide. Cut the strips crosswise into
thirty-six 3 inch bars.
the lines of a fork or a wooden skewer, create
a decorative pattern on the surface.
shortbread until evenly pale golden, but not
browned, 70 - 85 minutes.
pan to a wire rack to cool.
pan and remove parchment. Turn shortbread over,
and carefully break, or cut with a serrated
knife into bars.
in an airtight container for up to one month.