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LOCATION: Recipes >> Cookies Bar >> Shortbread 35

Print this Recipe    Shortbread 35

Shortbread

3 cups white pastry flour
1 1/2 cups (3 "sticks") unsalted sweet cream butter
3/4 cup white granulated sugar
1/2 tsp salt

Preheat the oven to 325F. Mix the flour with the salt. Put the
butter in a bowl, add the sugar, and cream together with a wooden
spoon. The butter should be very cold and stiff, right out of the
fridge. You don't want to overcream - just get the sugar fully
incorporated and have the butter starting to get a little more
fluffy. Mix in the flour, 1 cup at a time, stirring lightly with
the spoon, until the mix is crumbly and loose. Again, it's best
not to overmix. Gently press the dough into a ball and turn out
onto a floured surface. Lightly roll out to about 3/4" thick. Cut
into rectangles, rounds, or whatever shape you prefer and place on
a cookie sheet lined with parchment. Bake at 325F for approximately
35 minutes, or until the edges are lightly browned. Slide off the
sheet and cool on wire racks. Makes approximately 30.

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