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Real Shortbread Recipe

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This recipe for Real Shortbread is from I Love to Bake, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. unsalted butter
1 cup icing sugar or white sugar
1 cup rice flour or cornstarch
3 cups flour
Directions:
Directions:
Have butter at room temp. Cream butter very well, then add sugar and cream more thoroughly. Use a big bowl, start creaming with a hand mixer, then go to wooden spoon. Stir in rice flour or cornstarch, then add flour slowly, a Tbsp at a time. Knead in the last of the flour but do not add any more. Chill dough a bit, then roll out between pieces of parchment paper. Cut into cookie shapes and bake at 325° 15 or 20 minutes. Watch very carefully and remove from oven when the cookies are barely brown. Cool well and store in tins.
Make by December 1 for best results by the 25th. The flavour improves as the shortbread ripens.
Personal Notes:
Personal Notes:
This is the fussiest recipe I make, and I change it a bit every year. I usually seal the tins with masking tape until I am ready to serve the cookies so nobody will be tempted to eat them too soon. The result is worth every bit of fuss.

 

 

 

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