Sam and Seanan love it sandwich with melted chocolate but Shawn, hubby and i still prefer the plain ones :p
I made 2 types the finger and the swirl.
Which one do you like?
These are my simple fingers. You should hop over to see Joyce's Viennese fingers. Hers had ruffles at the side and it is so pretty.
(i follow Joyce's adaption from "Bake Something Great", Jill Snider)
makes about 3 1/2 dozen cookies
2 cups (260g) all-purpose flour
1/4 tsp baking powder
1/2 cup (113g) butter, softened
1/2 cup confectioner's sugar, sifted
1/2 tsp vanilla
- Preheat oven to 375F (190C)
- Cookie press with 1/2 inch (1cm) star-shaped nozzle
- Cookie sheet, ungreased
- Combine flour and baking powder. Set aisde.
- In a large bowl, using an electric mixer on medium, speed, beat butter, confectioners' sugar and vanilla until light and creamy, about 3 minutes. On low speed, gradually add flour mixture. beating until smooth. (The dough should be slightly soft so it can be pushed through a cookie press easily. If it is too stiff to press easily, mix in another tablespoon of softened butter If it is too soft, add a lttle flour.
- Pack dough into fitted cookie press and press into strips about 1-1/2 inches (4cm) long about 1 inch (2.5cm) apart on cookie sheet. Bake in preheated oven for 5-7 minutes or until starting top brown around edges. Cool for 5 minutes on sheet, then transfer to rack and cool completely.
Just plain finger shortbread..or sandwich it with melted chocolate. I think sandwich with Nutella will be great too :D
It is good to enjoy these shortbread with a cup of warm tea.
This post is link to Bake Along #77 - Viennese Shortbread, host by Joyce from Kitchen Flavouts, Lena from Frozen Wings and Zoe from Bake for Happy Kids.