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Traditional Shortbread
Ingredients
3/4 cup margarine
1/4 cup sugar
2 cups flour
Method
Cream butter and sugar. Mix in flour. Chill dough for 1 hour. Roll out to 1/2" thick & cut with round cookie cutter about 2 1/2" in diameter. I also use a decorative cookie stamp on them. Bake on ungreased cookie sheet for 15 minutes at 350° F. Yield: 4 1/2 dozen cookies.
GO TO THIS WEBSITE TO SEE THIS RECIPE
From www.godecookery.com/friends/frec47.htm
Betty Crocker's Cookie Book; Golden Press, New York, 1963, p. 20.
Shortbread © 1997 Rebecca A. C. Smith
Contributed by Rebecca A. C. Smith
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Note: All prices in US Dollars
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