Wednesday, June 11, 2008


2 dozen

1 cup butter, softened
1 cup confectioners' sugar
2 ¼ cups flour

Cream butter. Gradually beat in sugar. Beat in flour a little at a time. Roll out dough on lightly floured surface to 1/4 inch thickness. (I always roll out cookie dough on wax paper - easy clean up!) Cut in traditional shortbread rectangular pieces. You can use a pizza cutter for this - quick and easy. Use a fork to make traditional shortbread holes in each piece. Or you can cut with cookie cutters. Bake at 300° for 20 minutes. Enjoy!

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