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Short Bread Cookies Recipe

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This recipe for Short Bread Cookies, by , is from The Cronk Family Cookbook Project, 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!

Contributor:  
Contributor:  
Lynn Cronk

Category:
Category:

Ingredients:  
Ingredients:  
1 cup all purpose flour
1/4 cup sugar
1/4 tsp. salt
1/2 cup chilled unsalted butter cut into 1/2 inch cubes

Directions:
Directions:
Preheat oven to 300 degrees. Lightly butter a 9 inch springform pan (I used a square pan and parchment paper)
Whist flour, sugar and salt in medium bowl to blend. Add butter and rub in with fingertips until mixture resembles coarse meal. (I dumped everything into a food processor and blended with on and off bursts). Gather dough together and form into a ball. Roll our dough on lightly floured surface into 1/2 inch round. Using finger tips press dough evenly over the bottom of the pan. Using a small tipped knife score dough into even pieces. Bake until shortbread is cooked through and pale golden brown, about 45 minutes.
Using sharp tip of a knife cut warm shortbread along scored lines. Cool at least 30 minutes. If you want drizzle with melted chocolate chips and 1 tsp. Crisco. Just as good plain. Carefully remove shortbread from pan and serve.

Number Of Servings:
Number Of Servings:
20
Preparation Time:
Preparation Time:
1 hour 45 minutes
Personal Notes:
Personal Notes:
Nancy Rolfes' shortbread that was served at P.E.O. Excellent

 

 

 

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