Shortbread

Submitted by Derf2440

"My favourite, no fail, shortbread recipe. Melt in your mouth delicious! VERY SHORT - JUST THE WAY WE LIKE IT !!!!"

 

• Ready In: 30mins
• Ingredients: 4
• Yields: 60 shortbreads

ingredients

• 1 lb butter, softened (no substitute)
• 1 cup icing sugar
• 2 1⁄4 cups all-purpose flour
• 1⁄2 cup rice flour

directions

1. Cream butter until smooth.
2. Gradually add sugar, beating until light and fluffy.
3. Beat in flours.
4. Form into 1 inch balls and place on baking sheet.
5. Flatten slightly with fork, or on lightly floured board, roll out dough to 3/8 inch thickness.
6. Cut with cookie cutters and place on baking sheet.
7. Bake at 325°F for 15 to 20 minutes or until lightly browned.
8. Cool on rack.
9. Store in air tight container.

Reviews

[BigSkyCuisinier]

In order to make the recipe thick enough to roll it out and use cookie cutters, I increased the all-purpose flour to 3 cups. Also, I live in a high altitude area (above 4,000 feet) and increased the baking temperature to 335 baking the cookies for 20 to 25 minutes. I also highly recommend a stand mixer or get the flour started with the hand mixer and finish mixing with your hands. The added flour makes it difficult to mix with a hand mixer. I took the cookies to work and everyone loved them and a few asked for the recipe.

 

[Gumboot Gourmet]

This is the recipe I have been using for years. Everyone asks for shortbread from me for their Christmas gifts. Because this is a very old recipe it is for hand mixing. If you use a stand mixer you will have to add more flour (about 1 cup), then I am able to roll them out & cut into shapes. The rice flour is the difference!

 

[chicagorob]

Way too much butter! I baked a half recipe and for over 45 minutes and they would not brown or harden. I ended up with some nice material for a crumbly pie crust. Try reducing the butter to 3/4 pounds, that should work.