here. I just substituted blueberries for raspberries. There is one thing you have to do when using blueberries instead of raspberries and that is to mush them as they are cooking. They don't break down as easily as the raspberries. I used my potato masher to do this. Such a pretty color don't you think?! I like using a tart buttercream with such a buttery cookie.
OK, here's the recipe, and only 4 ingredients!
Pink Piccadilly Shortbread
1 cup flour (AP)
1/4 cup rice flour (I use Bob's Red Mill White Rice Flour that I get at my Kroger)
1 stick salted butter (left at room temperature for about 20 minutes)
1/4 cup Extra Fine Granulated Sugar (I use Dixie Crystals brand)
Preheat oven to 350 degrees.
Sift the dry ingredients into a bowl, then pour into your mixer using the paddle attachment. (or use hand held mixer). Hold the butter and cut off pieces into the dry ingredients. Mix until it all comes together and becomes a soft pliable dough.
For the traditional triangles, form the shortbread into a round or press it into a greased round cake pan or mold; prick the dough with a fork in a decorative pattern to let it expand while cooking, and bake the round for 45 minutes to an hour, or until lightly golden (if you want to slice after it comes out of the oven). The way I do it is to slice the round into triangles before baking and separate them on the cookie sheet. Slice the round first in half, then slice each half into halves. Now slice each quarter in half. Make sense? In essence, you will have 8 large triangles.
Now, when I want to have smaller triangles, I divide the dough into 2 pieces and make 2 smaller rounds, and go from there. You have to adjust your cooking time according to the size of your cookies. Smaller cookies obviously, will take less time. The cookies I baked today took about 18 minutes to bake. This recipe made 30 cookies, using my small fluted rectangular cookie cutter. (15 sandwich cookies). After I cut out the 30 cookies, I used a tiny heart shaped cutter and cut a heart out of the middle of half the cookies. After they baked and cooled, I sandwiched them with some of the buttercream. Everyone's oven acts differently, so just keep an eye on your cookies, and when they begin to color, they are probably done. I remember the electric oven I used to have always ran 25 degrees too hot, so I had to adjust everything I baked accordingly!
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