Ingredients
2/3 cup butter, at room temperature
1/2 cup confectioners' sugar
1-1/2 cups PLUS 2 Tablespoons sifted all-purpose flour
1/2 teaspoon salt
Directions
1 Preheat oven to 325 degrees.
2 Cream butter; add sugar gradually and beat until fluffy (using an electric mixer on medium).
3 Sift flour and salt into creamed mixture and blend thoroughly by hand.
4 Place mixture into 9-inch cake pan.
5 Pinch edge to form a fluted rim.
6 Prick surface with a fork.
7 Mark into 8 wedges, cutting about halfway through dough.
8 Bake until firm when pressed gently in center, about 25 minutes.
9 Shortbread should not be brown.
MAKES 1 loaf
2/3 cup butter, at room temperature
1/2 cup confectioners' sugar
1-1/2 cups PLUS 2 Tablespoons sifted all-purpose flour
1/2 teaspoon salt
Directions
1 Preheat oven to 325 degrees.
2 Cream butter; add sugar gradually and beat until fluffy (using an electric mixer on medium).
3 Sift flour and salt into creamed mixture and blend thoroughly by hand.
4 Place mixture into 9-inch cake pan.
5 Pinch edge to form a fluted rim.
6 Prick surface with a fork.
7 Mark into 8 wedges, cutting about halfway through dough.
8 Bake until firm when pressed gently in center, about 25 minutes.
9 Shortbread should not be brown.
MAKES 1 loaf
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