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1 1/2 c. flour 3/4 c. confectioners sugar 1/4 tsp. salt 1/2 lb. butter, softened to room temperature Mix all ingredients together. Knead thoroughly until the consistency becomes doughy. Press very firmly into mold brushed with vegetable oil, making sure that dough fits into every part of surface. Bake at 325 degrees approximately 45 minutes or until shortbread is lightly browned and still somewhat springy to the touch. Let cool in mold (at least 1 hour) and then run knife around the perimeter of the shortbread to loosen it from the mold. Remove to rack. Variations: Fruit and Nut Shortbread: 1/4 c. chopped walnuts or pecans 1/4 c. finely chopped raisins This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |