English shortbread
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Unbleached All-Purpose Flour |
| ;Sifted | ||
| 1 | teaspoon | Baking Powder |
| 1 | cup | Butter Or Margarine |
| ⅓ | cup | Sugar |
| 1 | large | Egg |
Directions
In a small mixer bowl, sift the flour and baking powder together, blending well, then set aside. Cream the butter and sugar together, in a medium mixer bowl, until light and fluffy, using an electric mixer set on medium speed. Blend in the egg. Add the dry ingredients to the creamed mixture, stirring well to blend. Knead the dough lightly until it holds together. Roll the dough out on a floured surface to a 14-inch square. Cut into 49 two-inch squares.
Place the squares about 2-inches apart on ungreased baking sheets.
Prick each with a fork. Bake in a preheated 325 Degree F. oven for 12 minutes or until lightly browned. Remove from the baking sheets and cool on wire racks. Submitted By RICH HARPER On 07-17-95