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Shortbread

From Better Homes and Gardens
 

Ingredients:

  • 1 1/4 cups flour
  • 3 tablespoons sugar
  • 1/2 cup butter

Directions:

  1. Preheat oven to 325°.
  2. Combine flour and sugar.
  3. Using a pastry blender, cut in butter until mixture resembles fine crumbs and starts to cling. Knead until smooth and form into a ball.
  4. To make wedges*, on an ungreased cookie sheet, pat dough into an 8-inch circle. Make a scalloped edge. Cut circle into 16 wedges. Leave wedges in circle. Bake for 25-30 minutes or until bottom starts to brown and center is set. Recut circle into wedges while warm. Cool on cookie sheet 5 minutes. Cool on a wire rack.

Note: *For rounds, on a lightly floured surface, roll dough until 1/2 inch thick. Using a 1 1/2-inch cookie cutter, cut into 24 rounds. Place 1 inch apart on an ungreased cookie sheet. Bake for 20-25 minutes. For strips, on a lightly floured surface, roll dough into an 8x6-inch rectangle about 1/2 inch thick. Using a knife, cut into twenty-four 2x1 inch strips. Place 1 inch apart on an ungreased cookie sheet. Bake for 20-25 minutes.