1 c Butter
1/3 c Sugar, fruit (superfine)
2 1/4 c All-purpose flour — sifted
From: beck4@nyc.pipeline.com (Eileen & Bob Holze)
Date: Wed, 22 May 1996 13:29:22 GMT
Oven: 300 F for cookies; 275 F for large whole shortbread
Cream butter until light. Add sugar gradually, beating until fluffy. Add
flour 1/2 cup at a time to a total of 2 cups, mixing well. Turn dough out
onto a pastry board floured with the final 1/4 cup flour. Knead in this
last 1/4 cup, then divide the dough in two and knead each until all cracks
disappear (about 5 minutes). Refrigerate for 15 to 20 minutes.
Roll out each piece to 3/8″ thickness. Cut into desired shapes or leave
whole and crimp edges and prick surfaces with fork. Bake on ungreased
cookie sheet to slightly golden, 25 to 30 minutes for cookies and 30 to 35
minutes for whole shortbread.
Yields
1 Servings
