Tamera Alexander is spoiling us! :) Our lovely heroine from A Beauty So Rare makes shortbread. That is properly cooked in an iron skillet as all of the other Southern ladies I know and love use. What would we do with out our iron skillets?!?! I don't want to find out, but I do want to make this recipe too. It is a bit different than what I grew up with. Stay tuned because my book review of A Beauty So Rare will be forthcoming and you DO NOT want to miss it!
Is there anything that smells as good as homemade shortbread baking in your oven? Oh so scrumptious, and a time-honored recipe. Shortbread is just one of the many recipes included in A Beauty So Rare, the second stand-alone novel in the Belmont Mansion series.
Since Eleanor Braddock (the heroine in A Beauty So Rare) is practical to a fault, she makes her shortbread in a cast-iron skillet, so I did the same. Gives you the best crunchy edges and buttery middles! Wish I could share some with you. But I'll do the next best thing––share the recipe!
Have you ever made shortbread? It's so easy.
Eleanor Braddock's Shortbread
(from A Beauty So Rare)
3/4 cup butter at room temp (1 1/2 sticks)
1/2 cup powdered sugar*
1/3 tsp vanilla
1 1/2 cups flour (sifted)
Preheat oven to 325 degrees, then spray a smaller (8-9 inch) cast-iron skillet very lightly with non-stick cooking spray. You don't need that much spray. Trust me, the butter in the recipe will take care of that.
Cream the butter until light and fluffy. Add the powdered sugar, then the vanilla. Next, work in the flour. You can either mix the flour in with an electric mixer, or you can get into the 1860s way of doing things and knead the dough on a floured surface until it's nice and smooth.
Press the dough into the iron skillet (or you can use a pretty shortbread pan too). Bake for 30-35 minutes until golden brown. Cool for about 10-15 minutes then flip the pan over onto a wooden cutting board. Cut the shortbread into pieces while still warm. It "sets up" as it cools. Or serve it warm. Serves 10-12. And it really does. This stuff is rich and delicious. Hope you enjoy.
And just for fun, a bit of history:
*Did you know that in 1851, Oliver Chase (of NECCO Wafer fame) developed a mill for powdering sugar which he used in his candy making process? But if a cook wanted powdered sugar back then, refined loaf sugar was pounded into a fine powder in a mortar and pestle. So much easier today, huh?
For more recipes and to watch the novel trailer