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Shortbread Recipe

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This recipe for Shortbread, by , is from Recipes of Family & Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ann Haver

Category:
Category:

Ingredients:  
Ingredients:  
1 cup plus 1 tbsp. unsalted butter, softened
1 cup icing sugar
5 cups all purpose flour, sifted

Directions:
Directions:
Preheat oven to 350F. Using a pastry brush, coat a large baking pan with 1 tbsp. of the soft butter and set aside. With an electric mixer, beat butter and sugar together at high speed until the mixture is light and fluffy. Reduce the speed to medium and beat in the flour one cup at a time; continue beating until the mixture is smooth. On a lightly floured surface roll the dough in a rectangle roughly 10" x 8" and about " thick. With a sharp knife cut the rectangle lengthwise into 4 two inch wide strips and make crisscrossing diagonal cuts at 2" intervals across them to form small triangles. Prick the pieces all over with the tines of a fork making an even pattern of tiny holes on the surface. Arrange the triangles on the baking sheet and bake in the middle of the oven for 25-30 minutes or until firm to the touch and delicately brown. Transfer the triangles to cake racks to cool. Shortbread will keep for up to 2 weeks in tightly covered jars or containers.

 

 

 

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