Difference between revisions of "Great Grandma Kershaw’s Scottish Shortbread Cookies"
(New page: ''Ubahsur Kindellaer''<br><br> 1 cup butter, softened <br> ¼ cup plus 2tbsp sifted confectioners sugar <br> 1/4 cup sugar firmly packed brown sugar <br> 2 cups flour<br><br> Preheat ove...) |
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| − | ''Ubahsur Kindellaer''<br><br> | + | ''[[Ubahsur Kindellaer]]''<br><br> |
1 cup butter, softened <br> | 1 cup butter, softened <br> | ||
Latest revision as of 06:47, 13 July 2010
1 cup butter, softened
¼ cup plus 2tbsp sifted confectioners sugar
1/4 cup sugar firmly packed brown sugar
2 cups flour
Preheat oven to 325. In a large bowl, cream butter and sugars until fluffy. Gradually add flour and stir just until well blended (don't over mix.) Shape into two balls. Press half of dough onto a sheet of parchment paper to a diameter of 7.5". Place paper with dough circle on a baking sheet; repeat with remaining dough. Using a fork, press edges of dough and prick tops several times. Bake 23 to 25 minutes or until edges are lightly browned. Transfer pan to a wire rack. Cool ten minutes; transfer parchment paper with shortbread onto a hard cutting surface. Cut each warm shortbread round into 8 wedges; cool completely. Store in an airtight container.
