Fun Teatime Shortbread
Yield
16 servingsPrep
20 minCook
10 minReady
30 minTrans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
butter, unsalted
room temp |
|
| ½ | cup |
sugar
|
|
| 1 ¾ | cups |
all-purpose flour
|
|
| 1 | pinch |
salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
butter, unsalted
room temp |
|
| 118 | ml |
sugar
|
|
| 414 | ml |
all-purpose flour
|
|
| 1 | pinch |
salt
|
*
|
Directions
Preheat oven to 325℉ (160℃).
Beat butter and sugar in bowl until well combined.
Sift flour and salt into butter mixture.
Using fingers, rub mixture until moist clumps form.
Gently knead until soft dough forms.
Divide dough in half.
Press each dough piece to 9½ inch round about ¼ inch thick.
Roll lightly with rolling pin to smooth top.
Cut out about 8 cookies using 3 inch cookie cutter.
Gather scraps, pat out and cut those too.
Repeat with second half of dough.
Place cookies on 2 baking sheets.
Pierce each cookie several times with a fork.
Bake until golden brown, about 10 minutes.
Cool slightly. Transfer to racks to cool completely.
