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"It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat."--Robert Fuoss

Mom's English Shortbread Recipe

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This recipe for Mom's English Shortbread is from The Shepherd 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:  
4 c. flour
2 c. butter, do not substitute margarine
1¼ c. powdered sugar
1 tsp baking powder
¼ tsp salt, if using unsalted butter
Directions:
Directions:
Into a large bowl, measure and place all ingredients. With your hands, knead ingredients until well blended, the dough will be soft. Pat dough evenly in a 9x13, or two 9" round pie pans; prick with a fork all over.

Bake at 325ºF for 45 minutes, or until the edges just start to brown.
While shortbread is still warm, cut into squares or wedges.

Delightful on its own, my mom would often make this and put fresh strawberries from our garden on it.

Using your hands to mix, rather than a spoon, is crucial to this recipe turning out perfectly. The warmth of your hands warm the butter and allow it to incorporate well.
Number Of Servings:
Number Of Servings:
2 dozen squares
Preparation Time:
Preparation Time:
1 hour, including bake time
Personal Notes:
Personal Notes:
A favorite memory:
These with a pot of tea, a warm blanket, and my mom & I sitting and just enjoying each other's company.

 

 

 

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