It has been a long time since I've added any item to my kitchen. In fact, there has been a bit of culling going on. Two ice cream scoops? No need! Three sets of measuring spoons? Two sets will do. So, when I clicked on La Table De Nana and saw Monique's snowflake shortbread, I had no intention of adding anything to my kitchen. But, what good would it do to make snowflake shortbread without a snowflake shortbread mold?
If you haven't met Monique, you're in for a treat. From her beautiful gardens to her delightful watercolors to her tempting recipes, she never fails to share something wonderful in each post.
The mold (Nordic Ware) arrived in just two days from Amazon.
I used the recipe that came with the mold.
The pretty cookies paired in packages for friends.
3/4 cup butter at room temperature
1/2 tsp vanilla
1/2 cup confectioners' sugar
1 1/2 cups flour
Preheat the oven to 325 degrees and lightly grease the mold
1. Cream the butter until light and fluffy. Sift in the confectioners' sugar and beat until well mixed. Stir in the vanilla. Lastly, sift in the flour and work into the mixture.
2. Turn the mixture out onto an unfloured board and knead until smooth. Firmly press the dough into the mold so that it comes up just below the rope detail. Try to even out as much as possible. Prick the entire surface with the tines of a fork.
3. Bake for 30 to 35 minutes or until lightly browned. Let cool in the pan for about ten minutes. Loosen the edges with a spatula being gentle so as not to scratch the pan.
4. Invert onto a cutting board and cut into serving pieces while still warm.