1-1/4 cups all-purpose flour
3 tablespoons granulated sugar
1/2 cup butter
1. In a medium bowl combine flour and sugar. Using a pastry blender, cut in
butter until mixture resembles fine crumbs and starts to cling. Form the
mixture into a ball and knead until smooth.
2. To make shortbread wedges*, on an ungreased cookie sheet pat or roll the
dough into an 8-inch circle. Make a scalloped edge. Cut circle into 16
wedges. Leave wedges in the circle. Bake in a 325 degree F oven for 25 to 30
minutes or until bottom just starts to brown and center is set. Cut circle
into wedges again while warm. Cool on the cookie sheet for 5 minutes.
Transfer to a wire rack and let cool. Makes 16 wedges.
*Note: To make shortbread rounds, on a lightly floured surface roll dough
until 1/2 inch thick. Using a 1-1/2-inch cookie cutter, cut into 24 rounds.
Place 1 inch apart on an ungreased cookie sheet. Bake for 20 to 25 minutes.
To make shortbread strips, on a lightly floured surface roll dough into an 8
x 6-inch rectangle about 1/2 inch thick. Using a knife, cut into twenty-four
2 x 1-inch strips Place 1 inch apart on an ungreased cookie sheet. Bake for
20 to 25 minutes.
Butter-Pecan Shortbread: Prepare as above, except substitute brown sugar for
the granulated sugar. After cutting in butter, stir in 2 tablespoons finely
chopped pecans. Sprinkle mixture with 1/2 teaspoon vanilla before kneading.
Lemon-Poppy Seed Shortbread: Prepare as above, except stir 1 tablespoon
poppy seeds into flour mixture and add 1 teaspoon finely shredded lemon peel
with the butter.
Oatmeal Shortbread: Prepare as above, except reduce flour to 1 cup. After
cutting in butter, stir in 1/3 cup quick-cooking rolled oats.
Spiced Shortbread: Prepare as above, except substitute brown sugar for the
granulated sugar and stir 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground
ginger, and 1/8 teaspoon ground cloves into the flour mixture. Nutrition
Facts per wedge: 96 cal., 6 g total fat (4 g sat. fat), 16 mg chol., 63 mg
sodium, 9 g carbo., 0 g fiber, 1 g pro.