Grandma's shortbread

Yield: 24 Servings

Measure Ingredient
2 cups Flour
=AB c powdered sugar
⅓ cup Rice flour or cornstarch
=AB tsp salt
1 cup (2 sticks) unsalted butter; room temp

Sift flour, powdered sugar, rice flour and salt. Place butter in large bowl. Sift flour mixture over utter. Mix until butter and flour are completely incorporated. Transfer dough to lightly floured surface and knead until very soft, about 5 minutes. Roll dough into cylinder. Cover tightly with plastic wrap and refrigerate 1 hour.

Preheat oven to 350. Knead dough on lightly floured surface 2 minutes. Roll dough out to rectangle ¼-inch thick. Cut into 24 circles using 2-inch cookie cutter or glass. Transfer to baking sheets. Bake cookies until lightly golden around edges, about 20 minutes. Cool on racks.

Cooking with Bon Appetite Cookies, 1987 Posted to MM-Recipes Digest V4 #208 by PMCiesla@... on Aug 9, 1997

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