Just Shortbread

by Cate on March 24, 2005

Last night for dinner, we had Slow Cooker Thai Chicken, one of The Husband’s favorite chicken recipes. Really simple to make, but then again, most slow cooker recipes are. He likes the sauce so much that he even eats it cold – yuck. To each his own … if that’s the way you like it, go for it.

The Cinnamon Shortbread Bar recipe from earlier this week was such a hit in the office, I tried out another shortbread recipe. This one is going to be another hit as well. Brown Sugar Walnut Shortbread … simple and sinful, what better combination?

Slow Cooker Thai Chicken
1 pound boneless skinless chicken breasts
3/4 cup salsa
2 tablespoons lime juice
1/4 cup peanut butter — (use crunchy and leave out the peanuts)
1 tablespoon soy sauce
1 teaspoon grated gingerroot or ginger paste
1/4 cup chopped peanuts
2 tablespoons fresh cilantro

Place chicken in crockpot. Mix other ingredients except cilantro and peanuts. Pour over chicken. Cook for 4 hours on low. Garnish with cilantro and peanuts.

Brown Sugar Walnut Shortbread
These delicious shortbread pieces would make wonderful gifts. They’ll keep up to a week (if they last that long!) in a tightly covered container or up to 3 months frozen.

3/4 cup butter (1-1/2 sticks), cut into pieces and softened
1/3 cup packed brown sugar
3 tablespoons granulated sugar, and extra for sprinkling
1 teaspoon vanilla extract
1 tablespoon honey
1-3/4 cups all purpose flour
1/4 cup chopped walnuts

Preheat oven to 350. In large bowl, with mixer at medium-low speed, beat butter, brown and granulated sugars, honey and vanilla until creamy. Reduce speed to low and beat in flour until blended (dough will be crumbly). With wooden spoon, stir dough until it holds together. Divide dough in half. With hand, pat each dough half evenly onto bottom of two greased 8-inch round cake pans. Sprinkle with a little bit of granulated sugar, then the chopped walnuts, press lightly. Bake until lightly browned around edges and firm in center, 23-25 minutes (watch carefully after the 20 minute mark!). Let cool, then cut each round into 12 wedges.

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