I searched and searched for 'that' shortbread. It could not be any shortbread cookie; it had to be 'that' one. It was a cookie shared (the best kind!) by a friend that made me happy happy. Her recipe replaced some of the flour with Rice Flour (mochiko). The Rice Flour gives the cookie a soft, crumbly texture. This cookie had the right aroma, the right texture, and the right taste...3 RIGHTS makes this cookie recipe ... THAT one.
How lovely are these? Not too sweet, not overly buttery, and with a tender texture. So good.
Since it's Halloween season, I had some fun with these cookies by adding a bit of goofiness using my mini cookie cutter set and blueberry jam to make a jam filled cookie sandwich. Yummy.
|droopy eyed ghost|
|a smiley jack-o-lantern|
MOCHIKO SHORTBREAD COOKIE RECIPE
2 cups butter
1 cup sugar
4 cups flour
1 cup mochiko
1/4 tsp salt
2 tsp. vanilla
Preheat oven to 350 degrees. Cream butter with sugar. Add other ingredients (do not over mix). Form into balls and flatten or roll out 1/4" thick onto a lightly floured surface and cut with a cookie cutter. Bake on ungreased cookie sheet for about 20 minutes.
Another option is to bake the cookie dough in a 15" jelly roll pan. Press dough in pan to about 1/4" thick. Poke dough with fork before placing in oven. Bake for about 20-30 minutes. Cut while warm.
NOTE : The cookie should have a faint color to it...not overly brown. Baking the cookie to just until set will keep the cookie on the tender side; baking it for 5 to 10 minutes longer will add firmness to the cookie.
happy day ^*^