Ingredients
- 1 1/4 cups all-purpose flour
- 3 Tbl. sugar
- 1/2 cup butter (not margarine)
Directions
In a medium mixing bowl stir together the flour and sugar. Using a pastey blender, cut in the butter till the misture resemgles fine crumbs and starts to cling. Form the mixture into a ball and knead till smooth.
to make wedges,* on an ungreased cookie sheet pat or roll the dough into an 8-inch circle. Using your fingers, press to make a scalloped edge. With a knife, cut the circle into 16 pie-shape wedges. Leave wedges in the circle shape.
Bake in a 325 degree oven for 25 to 30 minutes or till the bottom just starts to brown and the center is set. Cut the circle into wedges, again while warm. Cool on the cookie sheet for 5 minutes. Remove cookies and cool on wire racks.
Makes 16.
*Note: For strips or rounds, on a lightly floured surface, pat or roll dough to 1/2 inch thickness. Using a knife, cut into 2x1-inch strips; or, using a 1 1/2-inch round cookie cutter, cut into rounds. Place 1 inch apart on an ungreased cookie sheet.
Bake in 325 degree oven for 20 to 25 minutes or till bottoms just start to brown. Remove cookies and cool on wire racks.
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Submitted 6/13/05.
Source: BH&G Cookies, Cookies, Cookies
Submitted By: Rose Marie Shortbread Cookie
OHTUWE@hotmail.com
Shortbread Cookie