Tuesday, September 21, 2010

Peach Shortbread

Yes, I made this three times in the last week.  Yes, I probably ate a whole pan myself.  Yes, I plan on making another pan this weekend.  Yes, I will give you the recipe!

1 C sugar
1 tsp baking powder
2 3/4 C + 2 TBSP flour
1/4 tsp cinnamon
1/8 tsp nutmeg
1/4 tsp salt
1 C cold unsalted butter
1 egg
2-5 peaches (depending on size), pitted and thinly sliced (between 1/8 and 1/4-inch thick)

(I learned all about browning butter in this recipe and how good it makes this shortbread taste.)
Brown the butter.
    - Melt butter over medium-low heat.  It will start to foam, turn, golden, and then turn brown.  It will also
       have a "nutty" smell to it.  Stir frequently or else it will burn!
Pour browned butter into a bowl and put it in the freezer for 30 minutes.
(If you do not have time to brwon the butter, increase the flour to 3 cups and cut in the cold butter with a pastry knife or fork in the flour.)
Preheat the oven to 375.
Grease a 9x13 baking pan.
Using your fingers or a pastry blender, combine butter, sugar, baking powder, flour, cnnamon, nutmeg, salt, and egg until crumbly, but sticking together.
Press about 3/4 of the shortbread into the bottom of the baking pan.
Spread sliced peaches evenly across the top.
Sprinkle the rest of the shortbread dough over the top of the peaches.
Bake for 30 minutes or until the top and sides are slightly brown.
Let the shortbread cool completely before slicing.

For an extra sweet taste, make cream cheese frosting (substituting the butter in the recipe with cream cheese) and drizzle it on top!

(Recipe comes from Smitten Kitchen!)

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