MOM'S FAVORITE SHORTBREAD

For my Mom, for always standing behind me... and beside me

 

 

c. butter, softened (you can use margarine)

c. confectioner's sugar

2 c. all-purpose flour (not self-rising)

 

Preheat oven to 350F.

Combine butter and sugar.  If dough is crumbly, add 1 or 2 tbl. more butter until dough is the right consistency to roll out.

Roll dough out to about -inch thick on a lightly floured board; cut into shapes with cookie cutters and set about -inch apart on an ungreased cookie sheet, or spread dough out in an 8 x 8-inch greased baking pan.  Bake until set, about 20 minutes.  If baked in baking pan, score into 1 x 2-inch bars while still hot to facilitate cutting once cooled. 

 

 

WF: For a wheat-free version of these cookies, I have used Vitaspelt white spelt pastry flour.  They came out "melt-in-your-mouth" good-- maybe even better than with standard white flour!

 

V: Use a margarine that contains no gelatin or dairy product (watch for whey, lactose, and casein-- sometimes listed as "sodium caseinate"-- in the ingredients to avoid dairy) to make these cookies vegan.

However, please click here to go to the special diets page for information re: white sugar and vegan diets.

 

 

 

 

 

Website created and maintained by Robyn Piper                                                                                                                                                         Last updated January 2012