Tuesday, May 6, 2014

Strawberry Shortbread

3/4 cup butter, melted
1 1/2 cups granulated sugar
2 eggs
1 1/2 cups all-purpose flour
1/2 tsp. salt
Zest of 1 orange
1 tsp. vanilla extract
1/4 tsp. almond extract
Sliced strawberries
2 Tbsp. turbinado or granulated sugar

1. Stir together butter and 1 1/2 cups sugar until smooth; stir in eggs. Stir in flour and next 4 ingredients. Pour batter into a lightly greased 12-inch cast-iron skillet (you can also line it with foil for even easier removal). Arrange sliced strawberries on top; sprinkle with sugar.
2. Bake at 350° for 30 to 40 minutes or until done. Cool completely, and cut into triangles.

1 comment:

Jeremy said...

it looks delicious, but shortbread doesn't have eggs.