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Classic Shortbread Cookies Recipe

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This recipe for Classic Shortbread Cookies, by , is from Recipes Through The Generations, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shelley Drnek
Added: Monday, September 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. unsalted butter, softened
1 cup superfine sugar
1/2 tsp. salt
4 cups flour

Directions:
Directions:
Beat butter with electric mixer until light and fluffy. Slowly add sugar & continue beating. Blend salt and flour. Add flour, about 1 cup at a time, to the butter. Mix until dough is smooth & soft. On a sheet of parchment, roll or pat the dough into an even layer of about 10" x 15". Score the dough into 1" x 1-1/2" pieces. With a fork, pierce each piece in three places on a diagonal. CHILL.

Cut the chilled dough through the scored lines. Arrange the fingers on the baking sheets about an inch apart.

Position racks in the upper and lower thirds of the oven and preheat to 325.

Reduce heat to 300 and bake for 20 minutes. Turn pans halfway round and switch their positions on the racks and bake another 14 - 16 minutes. Remove pans and cool on rack for 5 minutes.

The shortbread will keep for a month between layers of waxed paper in an air-tight container.

Personal Notes:
Personal Notes:
There really won't be need to worry about storing them. THEY GO FAST! P.S...... ummm - they're not the healthiest cookie but, oh, so yummy! They melt in your mouth.....

 

 

 

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