“This recipe originally came from one of Martha Stewart's cookbooks. She used heart shaped molds, but as I don't have any, I have always just rolled the dough out and used biscuit cutters. Also, I use more than 1/2 tsp cayenne pepper because I like things really spicy!”
READY IN:
30mins
YIELD:
10-15 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees F.
  2. Cream together the butter and sugar until very smooth.
  3. Sift the flour into the butter mixture and using a pastry mixer (or two forks), work the ingredients into a crumbly but very fine mixture.
  4. Add the cayenne pepper.
  5. On a lightly floured surface, roll dough out to prefered thickness (I usually make mine kind of thin- about 1/8 inch).
  6. Cut into desired shapes and place on a nonstick baking sheet.
  7. Bake until golden brown.
  8. The time will depend on the size and thickness of your shortbreads.
  9. I usually bake mine for about 8 minutes, but if you are unsure, check after 5 minutes to make sure that you don't overbake them.
  10. Cool on racks and enjoy!

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