Shortbread Cookies:  3 recipes
Shortbread Cookies - 3 Recipes

Shortbread Cookies - Recipe#1

Ingredients
                                            
1 1/2 cups butter
1/4 cup sugar
3 cups flour

Method

Preheat oven to 325° F. In a mixing bowl, cream butter and sugar thoroughly. Gradually add flour, one cup at a time, and mix until well-blended. Roll dough into 1-inch balls. Place on an ungreased cookie sheet. Press with a cookie stamp. Bake for 15 to 20 minutes. Remove cookies to wire rack for cooling.

Tips:  Brush the stamp well with oil. Remember to cream the butter and the sugar well so the dough will be easy to stamp.

From www.family.ca/funstuff/snack/christmas/christmas9.shtml (page not found)
Shortbread Cookies - Recipe#2

Ingredients
                                            
1 cup butter
3/4 cup brown sugar, packed
2 1/4 cup all-purpose flour

Method

Preheat oven to 325° F. Cram butter and sugar thoroughly. Add flour. Beat at low speed until combined and well mixed. Form 1-inch balls. Place 2 inches apart on ungreased cookie sheet. Stamp with cookie stamp and bake for 10-20 minutes.


From www.cookbooks4sale.com/displayRecipe.php/rid.4586/by.linklist/display.htm  (page not found)



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Shortbread Cookies - Recipe#3

Ingredients
                                            
1/3 cup butter or butter crisco
1/4 cup sugar
2 teaspoons cognac, brandy or vanilla extract
1 cup all purpose flour
1/8 teaspoon salt
Sugar

Method

Mix butter, 1/4 cup sugar in food processor or mixer. Sprinkle mixture with cognac; add flour and salt. Mix 30 seconds or until blended. Shape dough into 3/4 inch balls; place two inches apart on ungreased cookie sheet. Flatten balls to 1/4 inch thickness with cookie stamp or flat bottomed glass dipped in sugar. Bake at 350°F for 12 minutes or until edges begin to brown. Transfer to wire racks to cool. Makes approximately 2 dozen cookies.

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From www.storknet.com/cubbies/working/season.htm