Sunday, April 26, 2009

Shortbread




1 pound butter, softened
1 cup Domino® or C&H® Pure Cane Dark Brown Sugar
4 to 4-1/2 cups all-purpose flour
Directions: In a bowl, cream butter and brown sugar until light and fluffy. Add 3-3/4 cups flour; mix well. Turn onto a floured surface. Knead for 5 minutes, adding enough remaining flour to form a soft dough. Roll to 1/2-in. thickness. Cut into 3-in. x 1-in. strips. Place 1 in. apart on ungreased baking sheets. Prick with fork. Bake at 325° for 20-25 minutes or until cookies are lightly Browned. Yield:about 4 dozen

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2 comments:

nicole said...

I love shortbread! So delicious on its own, yet so versatile for endless variations!

My Crazy Family said...

I use this for pie crust and tarts also.