This is my roommate Rita’s recipe for perfect shortbread. She made this on my birthday for brunch and it was a huge hit. It goes great with coffee or tea, day or night. Rita and her business partner Josh (who used to be one of the “Jons” on upright bass), just opened a brand new shop in north Knoxville called the Parlor. It’s located in a hundred year old general store with a deli on the ground floor and a musical instrument store on the second floor, complete with studios for music instructors to teach lessons. Here is a little treat Rita might be cooking up at the Parlor (in her own words).
Ingredients:
1/2 cup of brown sugar
sticks butter
4T cornstarch
1.5 c. flour
1t. vanilla
Directions:
“Preheat oven to 325. Put 9″ tart pan with removeable bottom into freezer. Cut cold butter into small pieces, and blend in food processor with sugar until creamed and light. Add vanilla, cornstarch, and flour and pulse just until dough comes together. Remove tart pan from freezer and press dough into it, adding flour as needed to make the dough manageable. Bake 20 minutes until light golden brown, remove and cool on wire rack. While still warm, cut into wedges.”
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