Shortbread Cookies
.
Yield
24 servingsPrep
15 minCook
25 minReady
50 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
butter
softened |
|
| ½ | cup |
sugar
confectioners' |
|
| 2 | cups |
all-purpose flour
|
|
| ¼ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
butter
softened |
|
| 118 | ml |
sugar
confectioners' |
|
| 473 | ml |
all-purpose flour
|
|
| 1.3 | ml |
salt
|
|
Directions
Cream butter in mixer until smooth.
Add confectioners' sugar and beat until light and fluffy.
Mix flour and salt and add, combining thoroughly.
Roll with rolling pin ¼ inch thick, cut (they suggest 1x2 rectangles; I rather prefer flowers or animals or something), place on ungreased baking sheet and prick with fork.
Makes about 24 cookies.
Bake at 350℉ (180℃) for 20 to 25 minutes or until lightly browned around the edges.
Cool on rack. (Can also dust with a little sugar before baking).
