Here's the classical '1,2,3' shortbread recipe.
One pound of sugar Two pounds of butter (YES - BUTTER) Three pounds of flour.
Cream the butter and sugar, and do it properly, don't give up halfway, it should look like whipped cream. Add the flour. Roll out about 1/4 inch thick, cut into rectangles, prick surface with a fork, bake on and ungreased cookie sheet at 275 degrees F. until they just start to turn light golden at the edges.
I know the quantities LOOK a lot, but trust me, they'll all get eaten. I usually make two or three batches this size around Christmas time.
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