Shortbread Cookies 01
Source of Recipe
Unknown
List of Ingredients
1 1/4 cups All-purpose flour
3 Tablespoons Sugar
1/2 cup Butter
Recipe
In a medium mixing bowl combine flour and sugar.
using a pastry cutter, cut in butter until mixture ersembles fine crumbs and starts to cling.
form the mixture into a ball and knead until smooth.
cut into the shapes you want and bake on ungreased cookie sheet at 325° until bottoms just starts to brown and center is set.
The baking time will vary depending on the size and shape of the cookie. - See Notes.
Serving Ideas : A good shortbread cookie, but a small amount of cookies. I suggest making at least a double batch, and it would be better to make 4 batches in 2 double recipes. these taste great and people love them, so they won't last long. I like this recipe; only 3 ingredients. It's all hand work though so you'll work up a sweat. The dough is really dry and hard to work with, but worth it.
NOTES : To make wedges: On an ungreased cookie sheet pat or roll the dough into an 8 inch circle 1/2 inch thick. Using your fingers press to make a scalloped edge. Cut circle into 16 wedges. bake 25 to 30 minutes at 325°. After baking cut circle into wedges again while warm. Cool on the cookie sheet for 5 minutes then transfer to a wire rack.
To make Rounds: On a lightly floured surface roll dough to 1/2 inch thick. Use a 1 1/2 inch round cookie cutter to make 24 rounds. Place them 1 inch apart on an ungreased cookie sheet. Bake for 20 to 25 Minutes at 325°
To make Strips: On a lightly floured surface roll dough to 1/2 inch thick into a rectangle 6 by 8 inches. Using a knife or pizza cutter, cut into 24 - 2 by 1 inch strips. Place 1 inch apart on an ungreased cookie sheet - 20 to 25 minutes at 325°
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