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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 12 |
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Here is my very best shortbread recipe. Plain and simple and very traditional. Ingredients:
2 c. (1 lb.) unsalted butter |
3 c. sifted flour |
1 c. rice flour (or: 3/4 c. cornstarch) |
1 c. powdered sugar |
pinch of salt |
1 tsp. vanilla extract (optional) |
Directions:
1. Preheat oven to 350 degrees F.
2. Cream the butter and add the sugar gradually.
3. Blend well, but DO NOT overwork or let the butter become oily.
4. Gradually work in the flours.
5. Turn dough onto a slightly floured board (sprinkled with partly icing sugar and flour) and roll out to 1/4 to 1/2 thick.
6. Cut into rectangles then prick surface with a fork.
7. Place shortbread on a baking/cookie sheet and bake 5 minutes, then turn oven temperature down to 300 degrees and bake an additional 15 mins. or until golden...not brown!
8. Yields approx. 75 to 80 cookies
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