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Shortbread Cookies |
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For the best results, do not substitute margarine for the butter. |
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Preheat oven to 325° Mix ingredients together until smooth. Working quickly to prevent the butter in the dough from melting, pat the dough into a jelly roll pan (15 /12 inches x 10 1/2 inches x 1 inch) and cover with a sheet of wax paper to prevent sticking. With a ten inch rolling pin, roll the dough evenly throughout the pan. Remove wax paper. Cut into1 by 2 1/2 inch rectangles, marking off 54 pieces--9 cookies across and 6 down. Prick each cookie 3 times with the tines of a fork. Chill in refrigerator or freezer. Place each cookie separately on an ungreased cookie sheet 1/2 inch apart. Turn oven down to 275°. Bake for 30 to 40 minutes until golden but brown. Place cookies on wire racks to cool. Place in an airtight container to keep for weeks, if they last that long. |
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