Sunday, August 11, 2013

Rhubarb Pinkyprint Shortbread

This poor neglected blog.  It's been a year since I've posted, but have definitely baking shortbread:  dozens for the North Country Fiber Fair, and for Christmas gifts. And I usually bake shortbread for our monthly Prairie Fiber Arts Guild meeting.  Yesterday was our meeting, and I took the time to photograph the shortbread:  Rhubarb "Pinkyprint".

Here's the process:

Preheat oven to 325 degrees.

Make a batch of Betty's Basic Shortbread;

     Mix in food processor:
           1/4 cup white rice flour
           3/4 cup unbleached flour
           1/3 cup powdered sugar
          (1/4 tsp salt if using unsalted butter)

     Add and process just until blended:
          1/2 cup butter

     Pour unto wax paper and form into a ball.

Form dough into 1" balls and drop onto parchment-covered cookie sheet:

Lightly flatten balls, using the bottom of a glass:

Using your pinky finger, make a little intent in the center of each cookie:

Fill each indent with rhubarb jam:

I used a delicious locally grown and produced jam:

Bake at 325 degrees for 14 minutes.  While cookies are baking, finely chip a few white chocolate chips:  

Immediately after cookies are finished baking, sprinkle with the white chocolate. Return to the oven for a couple of minutes, to set the white chocolate:

Cool the cookies on a wire rack.  Then enjoy.  These are yummy!

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