Shortbread
- 1 pound butter
- 1 cup berry sugar (it is finer than regular sugar but
- regular white sugar will do)
- 4 cups all-purpose flour
Cream butter and sugar. Add flour slowly and keep mixing, then work with hands so that all is
thoroughly kneaded together. Roll or pat out to ½” thickness. Cut as desired and bake on a slightly
floured pan in 325 oven until light cream in color (I think about 8-9 minutes). I also put the whole thing
- into a big shortbread mold – takes almost whole recipe – cook for about 1 hour – may take a little longer –
- top is light cream color.
P.S. If use cookie cutters – dip in flour each time you make a cut – shortbread will fall our of cutter easily