The recipe that inspired this post is Shortbread from the King Arthur Flour Blog. I halved the recipe and made just a few more changes that you'll see in the adapted recipe below. My pictures of the finished product were not what I had hoped for, but my Nutella Shortbread is so good!
I didn't measure the Smart Balance, but just approximated the half cup, so I'll measure it for real next time and might use a little less. The shortbread seemed a bit too moist. But also, it didn't have a chance to sit for very long before I tasted it. Then it was hard to stop eating it.
This post is my submission to the World Nutella Day 2009 event over on Michelle's Blog, Bleeding Espresso. The day is almost over in Italy, but I'll go with Eastern Standard Time and say that I'm just in time. I hope you enjoy the recipe!
Nutella Shortbread (Adapted from the Shortbread recipe on Bakers' Banter)
1/2 cup Smart Balance (softened)
1 cup powdered sugar
1 cup flour
2 1/4 tsp. vanilla extract
a few grains of sea salt
In a medium bowl, combine all ingredients. The dough should be fairly easy to handle. Grease and flour a round cake pan. If needed, use wax or parchment paper to keep from sticking.
Place dough in pan and with your fingers, press dough into the pan until it's evenly distributed. Use a fork to poke holes into dough all over. Bake at 300 degrees for about 35 minutes.
Remove the pan from the oven. While still warm, remove the Shortbread from the pan and place on plate or cooling rack. Cut into wedges. Spread Nutella over Shortbread. Let cool, then eat and enjoy!