Shortbread Recipe

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I live in Missouri, but many of my "family tradition" recipes come from New Zealand. My parents moved there when I was 1, and that's when I grew up, so some have a "Down Under" heritage. These special-occasion cookies bring back warm memories of my childhood, and I'm going to make sure they're passed on to the next generation in my family...no matter where they live!

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Shortbread Recipe

Prep: 15 min. + chilling Bake: 15 min.

Yield: 30 Servings

15 15 30

Ingredients

1 cup butter, softened
1/2 cup sugar
1/2 cup confectioners' sugar
2 cups all-purpose flour
1/2 cup cornstarch
1/2 teaspoon salt

Directions

In large bowl, cream the butter and sugars until light and fluffy. Combine the flour, cornstarch and salt; gradually add to creamed mixture and mix well. Roll dough into a 15-in. x 2-in. x 1-in. rectangle; chill.
Cut into 1/4-in. slices; place on ungreased baking sheets. Prick with a fork. Bake at 325° for 15-18 minutes. Don't overbake, cookies will not brown. Remove to wire racks to cool. Yield: 5 dozen.

Nutritional Facts 1 serving (2 each) equals 113 calories, 6 g fat (4 g saturated fat), 17 mg cholesterol, 41 mg sodium, 14 g carbohydrate, trace fiber, 1 g protein.

Originally published as Shortbread in Country December/January 1990, p51

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Shortbread

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(1-1) of 1 reviews

Reviewed on Jul. 19, 2012 by bilfsh

Very easy to make, both wife and I have made this recipe twice. The second time around we added 1/2 cup chopped macadamia nuts. Cut roll into 3/8 slices. This should be a "FIVE STAR". Thanks from Hawaii!