Christmas Shortbread

1. 1

   Preheat oven to 325.

2. 2

   Beat butter in large bowl till light.

3. 3

   slowly beat in sugar, egg yolk, cream, vanilla and orange peel.

4. 4

   Stir in both flours with heavy wooden spoon.

5. 5

   Work with fingers till soft dough is formed.

6. 6

   Knead briefly, form into ball.

7. 7

   Butter and flour shortbread mold, press dough evenly over surface.

8. 8

   Or, if you do not have a mold, butter and flour the underside of a 9-inch round cake pan, press dough evenly over the top, then invert the dough onto a cornmeal-sprinkled baking sheet.

9. 9

   Loosening it with a spatula if necessary.

10. 10

    Bake till the edges of the shortbread begins to pale golden brown, 40-50 minutes.

11. 11

    If baking on baking sheet, remove from oven after first 10 minutes and press lightly in the center with a decorative cutter or butter mold, score into 12 wedges around the pattern using a pastry wheel or serrated knife.

12. 12

    Continue to bake till the edges begin to turn golden.

13. 13

    Cool on wire rack.

* Per serving · 4 servings · Values may vary.

No additional tips available.