MOM'S FAVORITE SHORTBREAD
For my Mom, for always standing behind me... and beside me
¾ c. butter, softened (you can use margarine)
¼ c. confectioner's sugar
2 c. all-purpose flour (not self-rising)
Preheat oven to 350°F.
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 ½-inch thick on a lightly floured board; cut into shapes with cookie cutters and set about ½-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