Monday, September 8, 2008

Shortbread

I love this recipe! It makes a very rich, buttery cookie that's absolutely yummy. To get the great flavor, you must use real butter. There are so few ingredients that the butter flavor is necessary to make the cookie work. Traditional shortbread is baked as a circle and cut into rounds, but you can use any shape. I like squares, since they are easy to cut out.

Shortbread

2 c. flour
1/4 tsp. salt
1/4 tsp. baking powder
1 c. butter
1/2 c. powdered sugar

Stir together flour, salt, and baking powder, set aside. In large bowl cream butter; gradually add sugar. Stir in flour mixture. On lightly floured surface roll to 1/4" thickness. Cut into shapes. Place on cookie sheets. Bake at 350 for 20 to 25 minutes. Do not overbake. Makes about 30 cookies.

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