"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
This recipe for Shortbread, by Phyllis Errico, is from The Perry Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 c butter 1 c granulated sugar 3 c all-purpose flour
Thoroughly cream sugar and butter. Add 2 1/2 cups of the flour and mix thoroughly.Knead together with hands and press into round cake or pie pan Prick with fork tines in a circular fashion. Bake at 275° for about 45 to 55 minutes, or until lightly browned.
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