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Shortbread

1 c unsalted butter, room temperature
1/2 c icing sugar
2 c all purpose flour, 1 3/4 c if measured before sifting
1/4 ts baking powder
1/4 ts salt
slivers of glaced cherries

Cream butter and sugar together until silky. Add sifted dry
ingredients and mix until blended, but just.

Turn out on a lightly floured pastry cloth, & with lightly floured
hands, gather into one lump. (This may appear sloppy & maybe
hopeless. As in pastry, you will go wrong if you are too heavy
handed or afraid of it!) Toss it just a bit to get it to lump and
pat out into a square about 1/3 inch thick; square off your edges
with a large knife or spatula, smooth with a stocking rolling pin
and cut into 1 inch squares. Place slightly apart on ungreased
cookie sheet with a sliver of cherry on each. Bake at 350 degrees
for 15 to 18 minutes. They should be just pale brown on bottom.
Watch for they burn very easily. Remove gently, place to cool on
trays covered with waxed paper. Store in cans, they keep for weeks
in a cool place, and their flavour mellows.

Note: Measurements are US.

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