"CLASSIC SHORTBREAD

By RoketJSquerl

You can roll it out into a rectangle (use a non-stick surface!), score it, and dock it with a fork. This is the traditional cookie route. You want to cut it into individual cookies right after you pull it out of the oven. I also like to pour the mixture into a cake pan and using a piece of parchment or wax paper (so it doesn’t stick to my fingers) press it down until the top is smooth. Then, score it into a wheel (like a pizza or cake), and dock the surface with a fork. Same as before, cut it into pieces right after it comes out of the oven.

Ingredients

• 1/2 cup sugar
• 1 cup butter room temperature or softened but not melted
• 1-1/2 cup all-purpose flour
• 1 tablespoon sugar to sprinkle on top
• Cut into desired shapes and let cool.

Preparation

Step 1

INSTRUCTIONS
Mix butter and sugar together in a bowl until creamy.
Gradually add the flour until you have a crumbly dough.
Firmly press the dough into a desired shape for baking. (If rolling it out, press it down into a rough rectangle first and roll on a piece of parchment or wax paper on top of it to keep the pin from sticking.)
Optionally, sprinkle the tablespoon of sugar across the top of the dough.
Bake 20-30 minutes or until the edges and a bit of the top starts to brown. (If you've kept it quite thick you may need a few minutes more to completely cook the middle.)