|Rye Shortbread ready for the oven.|
I had a request for recipes, I thought I would give you my oldest favorite and my newest favorite cookie recipes. I'll start with my newest Rye Shortbread. This recipe was given to me by the women who sells Wolfgang"s Grain and flours an Enderby company.
I changed the recipe from 2 cups rye flour to 1 cup rye flour and 1 cup oat flour, I love oat shortbread and I like the change.
Pre heat oven to 300 F. Line two 8" cake pans with parchment paper.
1 cup butter, softened (My preference is Earth Balance, soy free)
1 cup brown sugar
1cup rye flour
1 cup oat flour
1/2 cup corn flour
Icing sugar (Wholesome sweeteners has a sugar without cornstarch) Optional
Place butter and brown sugar into a bowl cream thoroughly. Mix the flours together and stir into the creamed butter and sugar. Divide the dough into two pieces. Press each piece of dough evenly into the prepared cake pans. I cut each into 12 pieces and poked each piece with a fork. Sprinkle Icing sugar on the centers. Bake in the pre heated oven until the tops of the cakes are golden brown, and the edges turn a slightly darker brown, 45 minutes to 1 hour. In my oven 50 minutes is good.
Cut the shortbread again while it is still warm and cool, sprinkle more icing sugar on top and store in a tightly sealed cookie tin or container lined with parchment or waxed paper
|Viennese Nut Balls( Christmas)ready for the oven|
|The recipe Sue Ellen wrote 33 years ago, now covered in batter with torn and crinkled edges.|
Viennese Nut Balls (Christmas)
Set the oven for 300 F
Cream thoroughly 1 cup of butter
1/4 cup of sugar
11/2 cups flour
1 cup ground nuts, almonds, hazelnuts, pecans, walnuts or black walnuts
1 teaspoon vanilla
Mix well. Shape into balls the size of large marbles Roll in Confectioner's sugar. Place on cookie sheet . Bake 35 minutes, cool and roll in confectioners sugar again makes 36 cookies.
|Viennese Nut Balls and Rye Shortbread all ready to eat.|