Thursday, April 10, 2014

{Let's eat!} Eleanor's Shortbread from "A Beauty so Rare" by Tamera Alexander

Hi y’all! Have you notice in some fiction books you read they have recipes in the back? Since I made this blog, I've always wanted to try out those recipes and today that happens! I have a great recipe to share with y’all! From the AMAZING book “A Beauty so Rare” by Tamera Alexander! (click on the text to see our review!) I made this delicious Shortbread recipe today and Hmm-mmm-mmm! And I have step-by-step picture instructions! It's my first time doing food photography but I like how these turned out! Everything Miss Tamera says will be in bold! And here we go!

Hey friends,

Is there anything that smells as good as homemade shortbread baking in your oven? Oh so scrumptious, and a time-honored recipe. Shortbread is just one of the many recipes included in A Beauty So Rare, the second stand-alone novel in the Belmont Mansion series.

Since Eleanor Braddock (the heroine in A Beauty So Rare) is practical to a fault, she makes her shortbread in a cast-iron skillet, so I did the same. Gives you the best crunchy edges and buttery middles! Wish I could share some with you. But I'll do the next best thing––share the recipe!

Have you ever made shortbread? It's so easy.

Eleanor Braddock's Shortbread
(from "A Beauty So Rare")

3/4 cup butter at room temp (1 1/2 sticks)
1/2 cup powdered sugar*
1/3 tsp vanilla
1 1/2 cups flour (sifted)

Preheat oven to 325 degrees, then spray a smaller (8-9 inch) cast-iron skillet very lightly with non-stick cooking spray. You don't need that much spray. Trust me, the butter in the recipe will take care of that.
{I don’t have a cast-iron skillet so I used a stone-wear mini-loaf pan.}

Cream the butter until light and fluffy.

Add the powdered sugar,

then the 1/3 tsp of vanilla. {I didn't have a 1/3 of a tsp, so I did a little less than a 1/2 tsp.}

Next, work in the flour. You can either mix the flour in with an electric mixer, or you can get into the 1860s way of doing things and knead the dough on a floured surface until it's nice and smooth.
{I chose the modern option. ;) }

{Remember! It's okay to make a mess...just make sure to get most of it in the bowl. ;) }

Press the dough into the iron skillet (or you can use a pretty shortbread pan too).
{I used a mini-loaf pan}

Bake for 30-35 minutes {mine only took 27 minutes} until golden brown. Cool for about 10-15 minutes then flip the pan over onto a wooden cutting board. Cut the shortbread into pieces while still warm. It "sets up" as it cools. Or serve it warm. Serves 10-12. And it really does. This stuff is rich and delicious. Hope you enjoy. 

Oooooh! The smell! Oooooh! Oh! It really is delicious! I’ll defiantly be making this again!

And just for fun, a bit of history:
*Did you know that in 1851, Oliver Chase (of NECCO Wafer fame) developed a mill for powdering sugar which he used in his candy making process? But if a cook wanted powdered sugar back then, refined loaf sugar was pounded into a fine powder in a mortar and pestle. So much easier today, huh?

For more recipes and to watch the novel trailer
for A Beauty So Rare, visit

This week has been amazing! We've met two of our favorite authors, went to a book convention, tried out this delicious recipe & are still celebrating our First birthday! Plus! We're having a giveaway for that last one too! Enter here! Ends the 4/16! 

See y'all soon!

1 comment:

  1. Great instructions and photos to go along! Thanks for sharing the recipe from a book I loved reading!