Welcome to the Polyphagous Dragon!

Hearty greetings from the Rainbow Dragon to all visitors to my digital kitchen in the blogosphere!

As my blog title suggests, these pages contain a wild mix of recipes which sample a wide range of flavours and cultures. I won't even try to apply an over-arching theme to this project other than to say that every dish is about creating good food!

The Polyphagous Dragon offers multiple options for site navigation in the sidebar panels. Use the Contents box to search for recipes by dish type, the Blog Archives to search for a specific recipe by title or the Ingredients Index to pull up all recipes that feature a particular ingredient. See also my Cooking Philosophy notes for further insights.

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Monday, October 13, 2008

Shortbread Cookies

Shortbread is simple to make and wonderfully versatile. Try some of the additions suggested in this recipe for a delicious variety of flavours.

Basic Ingredients:
  • 1 cup unsalted butter, softened to room temperature
  • 1/3 cup granulated sugar
  • 1 3/4 cups all purpose flour
  • 1/4 cup corn starch

Additional Ingredients (choose one combination):
  • orange zest & finely grated dark chocolate
  • lemon zest & minced candied ginger
  • ground pecans & finely grated dark chocolate
  • peppermint oil & crushed candy canes

Directions:

Cream butter and sugar together until light and fluffy.
Stir in flour and corn starch until incorporated fully.
Stir in additional ingredients, if using.
Roll out dough to 1/4 inch thick sheet.
Cut into rounds or shapes with cookie cutters.
Arrange cookies on cookie sheets lined with waxed paper.
Bake at 350°F for 15 minutes.
Allow cookies to cool on baking sheets for five minutes.
Then transfer to wire racks to cool completely.
Store cooled cookies in airtight containers at room temperature.

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