Prep 15 mins
Cook 25 mins
This traditional cookie never goes out of style. Great for Christmas gifts.
- In lg bowl, combine flour and sugar.
- Cut in butter until you have a fine crumbly mixture.
- Knead dough until smooth, about 7-8 minutes.
- Pat dough into ungreased 15x10 pan.
- Pierce with fork all over.
- Bake at 325* for 25 minutes, until light brown.
- While warm, cut into squares.
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?
Yay!!! I just won a Cookie Exchange contest with this cookie!! I won "best overall cookie - best looking and best tasting"! The cookies turned out awesome!!! After I cut the cookies I then melted white melting chocolate (in the microwave, at 30 sec. intervals until you can stir easily with wooden spoon) and dipped one end of the cookie in the white chocolate and then dipped in Christmas non-pariels, or sprinkles, etc. I made half the batch using white chocolate and the other half using milk chocolate. They were superb! Thank you MizzNezz!!!
I used room temp. butter and all organic ingredients. FABULOUS. I also added cinnamon on the top before cooking. MMMMMMMMMM