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Instructions |
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The original recipe says to use your hands to mix this - but I would
now use an electric mixer to cream the butter and sugar and then
add the cornstarch and flour. If the mixture remains too crumbly
you can work it for a few seconds with your hands.
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Using an 8 or 9 inch layer cake pan that has a removable bottom -
press the dough into the pan evenly. Prick the surface of the
dough evenly with a fork or other instrument to make a pattern if
you'd prefer.
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Bake @ 325 for 40 minutes. Shortbread should be a golden pale
brown. After removing the shortbread from the oven and still
warm sprinkle the top with granulated sugar. While warm - cut the
shortbread into wedges. Let cool completely and remove from the
pan.
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Originally Submitted
12/25/2011
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