Traditional Shortbread

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1 pound softened unsalted butter
1 cup sugar
4 1/2 cups all-purpose flour

Preheat oven to 250 degrees. Butter four 9" pie pans. Cream together butter and sugar. Add flour. With hands, crumble mixture (mixers won’t do!). Divide and pat into four pie pans. The dough should be 1/2" thick. Pierce in several places with a fork. Score into 16 triangles. Bake for 1 1/2 to 2 hours until slightly golden.

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