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Print this Recipe    Shortbread 21

Shortbread

2 cups all purpose flour
1/2 cup cornstarch
1/2 cup granulated sugar
1 cup butter, chilled
1/2 tsp salt

Preheat oven to 450 degrees.

Cut the butter into small pieces, handling it as little as possible
to prevent it from softening. The colder the butter remains, the
crispier the shortbread will be. Place pieces in a bowl and pour
sugar on top. Work butter and sugar together well using a pastry
blender or a pair of knives only. When it's well worked-in, mix
the flour, cornstarch and salt together thoroughly in a separate
bowl and pour over the butter-sugar mix. Work into the butter mix
with the pastry blender.

The mixture is ready when the butter is cut into extremely fine
particles -- the whole thing should look like a heavy baking mix
and should hold together if you squeeze a portion of it in your
hand.

Grease and flour baking pans -- such as an 11x15 jelly roll pan.
Press the mixture firmly into the pan to an even depth of one half
inch. Place in oven for 30 seconds, remove and prick all over
with a fork, then score it where you intend to cut it later.

Put back into the oven and continue baking for a total baking time
of 5 minutes. After 5 minutes, turn heat down to 350 degrees and
continue baking for up to 30 minutes more, checking every 5 minutes.
When it turns light golden brown, it's done. Remove from oven to
a cooling rack.

Sprinkle with additional granulated sugar. With a sharp knife,
re-cut the shortbread along the scored lines while it is still hot.
Cool.

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