Yield: 20 servings
|¾ cup||Unsalted butter, at room temperature|
|2 cups||Cake and pastry flour|
|½ cup||Sifted icing sugar or fruitsugar|
Beat butter in mixing bowl until very creamy. Stir flour and sugar together until well blended. Very gradually beat into butter. Don't overmix. Fit 2 12inch pieces of clear plastic wrap into 9 inch pie plates. Place half the dough in centre of each plate. Pat into 8 inch circles. Microwave uncovered on high for 3 to 3-½ minutes or just until it seemsset around edges. Lift up corners of clear wrap and place clear wrap with shortbread on counter. Immediately cut into bite sized pieces. Leave on clearwrap until completely cooled.
REpeatwith remaining dough. Makes 20 cookies. Origin: Chatelaine magazine, December, 1989. Shared by: Sharon Stevens, Dec/94.
Submitted By SHARON STEVENS On 12-19-94