Shortbread
- 1 1/4 pound flour
- 3/4 pound butter
- 1/2 pound sugar
Cream the butter and sugar, beating until light, then add the flour. Mold and roll, roll, roll into cakes about an inch thick. Pinch them neatly around the edges, and prick them on the top with a fork. Bake slowly till a light rich golden brown. Some add cut citron, candied peel and sprinkle caraway comfits on top of each square.
Submitted by Jun 24, 2009
15 min
30 min
45 min