Millionares Shortbread
Serves: 5
Roxane Raynor
1 January 1970
Based on User reviews:
43
Spice
51
Sweetness
56
Sourness
45
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 cup
Sugar (confectioners')1 tsp
Vanilla Extract1 cup
All-Purpose Flour7 cup
Granulated Sugar1 cup
Heavy Cream4 tbsps
ButterDirections:
1
Using the back of a large spoon, cream 1/2 cup butter or margarine until it is light
2
Mix in the confectioners' sugar, then 1/4 tsp
3
Vanilla
4
Now work in the flour
5
Knead the dough on an unfloured surface until it is smooth
6
Spray a shortbread pan (8 piece pan) very lightly with a non-stick spray
7
Put the ball of dough in the middle of the pan, and working from the inside out, firmly press the dough into the pan
8
Prick the entire surface with a fork, and bake in the pan at 325 degrees F (165 degrees C) for 30-35 minutes or until lightly browned
9
Let short bread cool in its pan for 10 minutes before you loosen the edges with a knife and flip the pan upside down onto a cutting board
10
If shortbread does not come out right away, tap one edge of the pan against the board
11
Do not cut!! Allow shortbread to cool
12
Cut strips of waxed paper and lay them over the edges of the shortbread pan, being sure to cover the rim completely
13
Return baked shortbread to pan
14
To Make the Toffee: Mix the 1 cup less 2 T
15
Sugar, cream of tartar and cream in a small heavy saucepan
16
Bring to a boil over med-high heat, stiffing constantly, and cook for 2-3 minutes
17
Add the butter
18
Continue to cook and stir the candy until it turns a pale brown and reaches the soft crack stage
19
This is usually 285-290 degrees F (approx
20
150 degrees C) on a candy thermometer
21
Another way to test it is to drop a small amount of molten candy into a cup of ice water
22
If it hardens to a crunchy blob, the candy is ready
23
Take the pan for the heat and let it cool
24
Stir in 1/2 t
25
Vanilla
26
Now pour the toffee onto the shortbread
27
Use as much of the toffee as you like
28
Let the toffee cool until it is just warm to the touch
29
Turn the shortbread onto a cutting board and peel off the waxed paper strips
30
Using a serrated knife, slowly cut the shortbread into serving pieces
31
Turn the pieces toffee side up to cool completely
32
To Make Top Chocolate Layer: Melt the chocolate in a small pan over a tiny flame
33
Cool it slightly then spread a layer of chocolate on top of the toffee layer on the shortbread
34
Place the finished cookies chocolate side up on a plate and place in the refrigerator to finish hardening
35
Remove millionaires shortbread 1/2 hour before you plan to eat them
36
When you serve these fabulous cookies, turn the cookies over so that the chocolate side is down and the pretty side is up