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-> [Bakery, Cookies & Bars, Desserts, Pastry] -> [Pat's shortbread Recipe] |
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Pat's shortbread
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| Artist: |
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| Categories: |
Bakery, Cookies & Bars, Desserts, Pastry |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 1
| cup | Butter | | 1/3
| cup | Sugar, fruit (superfine) | | 2 1/4
| cup | All-purpose flour, sifted |
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Procedures:
| 1 | Recipe by: pat brooks oven: 300°F for cookies; 275°F for large whole shortbread cream butter until light. | | 2 | Add sugar gradually, beating until fluffy. | | 3 | Add flour ?cup at a time to a total of 2 cups, mixing well. | | 4 | Turn dough out onto a pastry board floured with the final ?cup flour. | | 5 | Knead in this last ?cup, then divide the dough in two and knead each until all cracks disappear (about 5 minutes). | | 6 | Refrigerate for 15 to 20 minutes. | | 7 | Roll out each piece to 3/8" thickness. | | 8 | Cut into desired shapes or leave whole and crimp edges and prick surfaces with fork. | | 9 | Bake on ungreased cookie sheet to slightly golden, 25 to 30 minutes for cookies and 30 to 35 minutes for whole shortbread. |
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