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Shortbread - Aunt Margaret Hamilton Recipe

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This recipe for Shortbread - Aunt Margaret Hamilton is from The Allan Family Cookbook , 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 cup butter
1/2 cup brown sugar

1 cup all purpose flour
1 cup pastry flour
Directions:
Directions:
Cut up butter and leave at room temperature until nice and soft but not oily. Sift the flour into a large bowl (measure after sifting) and sift the brown sugar into another bowl. Sifting the brown sugar is slower and a bit messy but makes the shortbread creamy. Cream butter well, add sugar (measured after sifting) and cream again. Add flour a cupful at a time, blending well after each addition. You may need a little more than 2 cups of flour. When the last of the flour is blended in you will find the mixture is quite soft - too soft to handle.
Cover with wax paper and a plate and place in the fridge or a cool place for a few hours or overnight. When taken from the fridge, it will be quite hard. You can leave it sitting at room temperature until just softened enough to handle or if speed counts, cut into half and work in hands until soft enough to roll out. It will soften quite readily that way. Pat or roll out about half of the mixture at a time. Not too thin. Good shortbread should be fairly thick, about 1/4 inch. Form into small round cake or cut into fancy shapes, whichever you wish. Bake in a rather slow oven 250 º F to 275 º F, until pale brown. I prick it over top with a fork before baking, or if I make it into little round cakes I flute it around the edge like a pie crust.
Personal Notes:
Personal Notes:
These are Aunt Margaret's instructions verbatim and as you can see she did not leave anything to your imagination. We looked forward to Aunt Marg's Christmas box which always contained these shortbread and homemade toffee. Recipe can be doubled.

 

 

 

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