320 g. (1 cup and 6 tablespoons) butter, room temp
110 g. (7) egg yolks
450 g. (3 cups) all-purpose flour
30 g. (7 teaspons) baking powder
cream the butter and sugar together.
add the egg yolks one at a time.
sift the flour and baking powder and add to the mixture.
paddle just until incorporated.
chill for at least 4 hours.
spray and sugar 12 ringmolds. roll the dough i/8" thick in ring molds that are the same size. *if they are not baked in ringmolds, they will spread. bake in a preheated oven at 350 until golden (you will have to watch them)
**since i did not have that many ring molds, i baked them in muffin tins... use 1/8 cup measure... the one pictured uses 1/4 cups and they were a bit too big.
this is part one of six for the vanilla shortbread with bittersweet chocolate ganache recipe
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