My first post and it’s about shortbread, a favorite! This week I’ve been making shortbread. Scott took some to his office, I shared some with a friend and I made some for my in-laws. The recipe I started with was one from a cookbook dated 1960. It uses icing sugar which is different than many of the recipes today that call for granulated sugar. Try it you may like it.
Credit: Dorcas 1960 Recipe Favorites
2 cups flour
1 cup butter (I used unsalted Kerrygold – mmm, Irish!)
1/2 cup icing sugar
1 1/2 tablespoon golden brown sugar
In a mixer, mix flour and sugars. Cut butter into cubes and add to mixture. Mix well. Roll out about 1/4″ thick. Using knife, cut into finger like strips or shapes. Prick each cookie with fork three times. Bake in oven 300 degrees about 20 minutes until light brown. (Do not grease cookie sheet.)