Shortbread

MizzNezz's Note:

This traditional cookie never goes out of style. Great for Christmas gifts.

• Total Time: 40 mins
• Prep Time: 15 mins
• Cook Time: 25 mins

Ingredients:

Yield: 48 shortbr ...

• 4 cups flour
• 1 cup sugar
• 1 lb cold butter (no subs)

Directions:

1. In lg bowl, combine flour and sugar.
2. Cut in butter until you have a fine crumbly mixture.
3. Knead dough until smooth, about 7-8 minutes.
4. Pat dough into ungreased 15x10 pan.
5. Pierce with fork all over.
6. Bake at 325* for 25 minutes, until light brown.
7. While warm, cut into squares.

Reviews

[Big Bill in Big D]

Several years ago shortly after being introduced to RecipeZaar I made a decision which I have followed without regret ever since. The decision: when faced with the dilema of choosing from similar, and highly recommended recipes, if given the option -- always go along with MizzNezz ! I have never regreted the decision, so -- thanks once again MizzNezz. I believe I could come up with lots of "touch-ups" to add to the shortbread, but I am a firm believer in Aaron Copeland's theory of artistic expression -less is more! So why try fixin' something that ain't broke?

[Chef #695191]

I used room temp. butter and all organic ingredients. FABULOUS. I also added cinnamon on the top before cooking. MMMMMMMMMM

[dimensionally transcendental]

Yummy stuff! I made half the recipe which was plenty for a single sized batch. It was easy to make and the hint about kneading the dough for 7-8 minutes was a godsend. Obviously this is where my shortbread has gone wrong in the past. The only reason that I have given this four not five stars is because I baked the bread for 25 minutes. They were golden brown so had to come out of the oven to prevent burning, but they were not completely cooked through - still yummy and perfect for one of our household but I would have preferred it completely cooked and crumbly. I used a 9 inch pan for half the recipe.