Shortbread
Shortbread
Ingredients
½ c. (1 stick) softened unsalted butter
3 tbsp. superfine sugar
1 c. all-purpose flour
Instructions
Grease a cookie sheet with margarine or butter and set aside.
Step 2:
Beat ½ c. butter and 3 tbsp. sugar to a light, frothy texture. Stir in flour as lightly as possible until mixture is like fine bread crumbs.
Step 3:
Turn mixture onto a floured surface and knead gently until it forms a smooth dough.
Step 4:
Form dough into a circle 6 inches in diameter and ½-inch thick and transfer it to the cookie sheet. Prick surface of dough lightly with a fork. Refrigerate dough for 20 minutes.
Step 5:
Preheat the oven to 350°F. Bake shortbread for 30 minutes. Then turn the oven down to 300°F and bake for 30 to 40 more minutes, until it is crisp and lightly browned.
Step 6:
Remove the cookie sheet from the oven. With a sharp knife, cut shortbread into 8 triangles. Let triangles cool slightly on the cookie sheet, then transfer to a wire rack to cool completely.
Step 7:
Serve shortbread immediately or store in an airtight container.
Food: Shortbread