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Shortbread Recipe

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This recipe for Shortbread, by , is from The Buhler Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Louise Wobig
Added: Monday, August 6, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 c. butter
2-2 1/4 c. flour
2/3 c. confectioners sugar
1/8 tsp. salt
2 tsp. vanilla

Directions:
Directions:
Preheat oven to 350. In a medium mixing bowl cream butter, sugar and vanilla. Add two cups flour and mix until dough is smooth. If dough feels sticky add additional 1/4 cup flour as needed. Dough should be soft but not sticky. Roll into 1" balls and place on ungreased cookie sheet. Brush cookie press lightly with vegetable oil. Press dough with desired cookie presses. Bake 10-12 minutes or until golden brown. Cool 5 minutes on sheet, cool completely on rack.

Tips: Cookies will keep their shape better if refrigerated for 20 minutes on cookie sheet after pressing and before baking. Gingerbread or a firm peanut butter cookie dough also works well with cookie presses. If you don't have a press, the bottom of a decorative glass works, too.

Number Of Servings:
Number Of Servings:
Makes 2-3 dozen

 

 

 

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