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Shortcakes

Easy-does-it mixing

• Cut the shortening into the dry ingredients until the mixture looks like fine crumbs.  Use a pastry blender or crisscross two knives.
• Stir the milk into the flour mixture just until a soft dough forms. Easy does it! Overmixing will toughen dough.

Lightly-does-it kneading - If you're not making easy drop shortcakes, you'll need a few quick kneads.

• Place the dough on a lightly floured surface. Gently roll the dough to coat it with four to prevent sticking.
• Fold the dough in half toward you. With the heels of your hands, press and push the dough away from you in a quick, short, rocking motion. Move the dough a quarter turn and repeat.
• Lightly does it. Too much kneading will make dry, tough shortcakes.

Into-the-pan: drop, roll or pat

• If you're using a recipe that doesn't require kneading, just drop dough by spoonfuls; baked shortcakes will have a rougher, rounded top.
• Roll or pat the dough until about 1/2 inch thick for even baking. For the same thickness every time, roll dough between two 1/2-inch-thick wooden dowels.
• Dip a 3-inch round cutter into flour before cutting the dough. Cut the shortcakes as close together as possible. Lightly press the scraps of dough together and roll or pat then cut.
• No cutters? Use the end of an open 1-pound can, or cut dough with a knife into 3-inch squares.
• For a large shortcake to be cut after baking, pat the dough (made with 2 cups flour) into a 9-inch round or 8-inch square baking pan.

Into-the-oven baking

• Place oven rack in the center position for the best heat circulation.
• Use an ungreased shiny cookie sheet. A dark, cookie sheet can make shortcakes have dark brown bottomos. Reduce the oven temperature 25° if using a dark cookie sheet.
• For shortcakes with soft sides, place cut dough with sides touching on cookie sheet.

Signature Shortcakes

Mix one of the following into the dough:

• 1/2 cup mini chocolate chips
• 1 to 2 teaspoons chopped fresh rosemary or lavender
• 1 teaspoon grated fruit peel

Use a 3-inch star, heart or scalloped-edge cookie cutter.

Before baking, sprinkle shortcakes with:

• Coarse decorating sugar
• Chopped or sliced nuts
• Poppy seed

After baking, drizzle shortcake with:

• Powdered sugar glaze
• Melted white or semisweet chocolate