Shortbread biscuits

Yield: 40 Servings

Measure Ingredient
\N 2 Sticks butter
\N \N Date: 09/26/96


1 c Icing sugar (powdered

: sugar)

1 c Cornflour (cornstarch)

1½ c All purp flour

1 pn Salt

Cream butter and sugar until light and fluffy. Add sifted flour and cornstarch, and salt. Mix well. Turn out onto lightly floured board, knead lightly. Divide in half, shape into 2 rolls 1 ½" wide, 6" long. Wrap in plastic wrap, refrigerate 1 hr or until firm. Cut into ¼" slices. Place on oven trays. Bake 350F, 10-15 mins or until cooked.

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