Kathie's Shortbread

to be updated

Mary's Shortbread

The shortbread is delicious; buttery like shortbread should be and not too sweet thanks to the lemon and ginger. I love the flecks of green from the thyme, and that subtle "hum, what's that flavor" that it adds.

I omitted the creme fraiche glaze and the cream/milk before baking. sorry. after 1 cup of butter, 1-1/2 cups of sugar, etc. I couldn't bring myself to add any more calories! I brought the plate of cookies to knitting today and everyone said they were delicious :-)

I made a peach blackberry coulis to accompany.

2 medium peaches, peeled and sliced (about 1 cup)
1/2 pint blackberries
2 tablespoons water
1 tablespoon sugar
1/4 teaspoon vanilla
1 tablespoon fresh thyme

Combine everything in a medium saucepan and cook over low heat about 15 minutes, or until the peaches are just starting to fall apart; cool to room temperature.

 

Submitted by Mary Rogovin

Janice's Shortbread

My husband Cory shot the picture but I was the food stylist! I had to bake it a lot longer than the recipe said but Hope, Grace and Yuki give it the thumbs up! The thyme in my garden was lemon thyme so it went well in the shortbread. For a sophisticated taste, I was surprised that the girls liked it. This would be great with a cup of tea. I didn't have creme fraiche, so I used Greek yogurt and whipping cream with a little more of the lemon juice. I did add a lot more powdered sugar too.

Sam's Shortbread

My challenge was to make the recipe. I have never made shortbread of any kind. I survived and hope I made them right. I had to google some pictures to make sure of the thickness. I have also never had lemon and thyme together. The only time I have had thyme is in food such as spaghetti, lasagna, pizza, etc. When all was said and done, Jeff (my husband) said, "It's like a cookie and pizza at the same time." I have to agree. Next time I make the recipe, I will leave out the thyme.

I have a great shortbread recipe to play with now.

 

 Submitted by Samantha McFarland

Our First Members!

Welcome to our first three members, Mary, Traci and Sam. It's great to have girlfriends joining us!  There's just one week left before we publish the results from the first challenge recipe. Have you tried the recipe yet? How did it work for you? And have you baked any other amazing recipes this month?

Linda has been swamped with auditors at her office, and I've been swamped at mine, too. But that's our reality, isn't it? ~ finding time to have fun, bake delicious foods, and connect with girlfriends in the midst of our busy lives.

I hope you're finding moments to smell the roses ~ and fresh-baked bread, too ~ 
Kathie

Our First Challenge Recipe

Welcome again to the Shortbread Chronicles, a brand-new e-baking club. We hope you give us a glance and consider joining in the fun.

This month's challenge recipe is ... Shortbread!  (We thought it an appropriate choice, but be assured, not all challenges will be so easy.) This isn't your standard Scottish Shortbread; we've dressed it up to celebrate the start of Summer as well as the start of our new baking group.

We're posting the receipe without a photograph, and we're asking everyone to bake it sometime before June 22nd. Please take a photo of your results, and email your photo with a little write-up of how you liked it. Our email address is shortbreadchronicles@yahoo.com. We will publish everyone's submissions here.

Lemon Thyme Shortbread

3 1/4 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons fresh thyme, chopped
1 cup unsalted butter, room temperature
1 1/2 cups sugar
Zest  of 1 lemon
1 tablespoon fresh ginger, grated
1 egg
2 tablespoons lemon juice
Cream or milk, for brushing

Sift together baking powder, flour, and salt. Stir in chopped thyme. Cream the butter, sugar, zest and ginger until fluffy. Stir in egg and lemon juice. Add dry ingredients and blend until dough comes together. Divide dough in half and either pat into rounds, scored for traditional shortbread wedges, or shape into logs. Wrap and chill for at least 2 hours (or freeze). 

Preheat oven to 325 degrees F. Unwrap dough, and if shaped into logs, slice to thickness of your liking and place on a greased or parchment-lined baking sheet. Brush cookies with cream and bake for 12-15 minutes, just until edges turn golden.

Creme Fraiche Glaze:
1/2 cup confectioner's sugar
1/4 cup creme fraiche
1 Tbsp. lemon juice

Blend, spread, and top with fresh sprigs of thyme.

The Challenge:

Prepare a fresh fruit coulis of your own creation to serve alongside the shortbread.
 
Good Luck and Happy Baking!

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