This recipe for Shortbread, by , is from The Extended Hargrove Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 cups butter, softened 1 cup white sugar 4 cups all-purpose flour 2 teaspoons cornstarch
Preheat oven to 325 degrees F (170 degrees C). Cream softened butter thoroughly. ( If using margarine, add four drops of butter flavoring.) Slowly add sugar. Sift flour and corn starch before adding. Mix well. Press into an ungreased jelly roll pan 11 x 15 x 1 1/2 inches. Bake 30 minutes or until very light brown. Score and cut while warm.
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