This recipe was gifted to me many years ago by my husband’s very dear Aunt. She was one of those people that I adored from the moment I met her; she was kind, soft-spoken, genuine. Early on, she shared this family recipe belonging to her mother with me and I am forever grateful. Each and every time I bake it, I lovingly think of her.
I’m a firm believer in the concept of “make it your own”; almost every recipe I’ve ever tried has been tweaked in one way or another. But, there are just some recipes that should be followed to the letter…and this is one of them.
I hope it becomes a family favorite in your home the way it is in mine.
What about you? Do you have a cherished family recipe? I’d love to hear about it.
Chat Soon…
Ingredients:
- 1/2 lb. butter
- 2/3 cup granulated white sugar
- 2 1/2 cups all-purpose flour
Directions:
- Preheat oven to 325°
- Cream butter* and sugar on medium/high speed
- On low speed, gradually add the flour. The dough will be stiff.
- Once the dough starts to come together, knead with your hands in the bowl until the bowl is clean and the dough is well mixed.
- Turn the dough out and press into a small ungreased pizza pan*
- Using a fork, press the tines gently around the edges creating a border and poke some holes in the center.*
- Bake for 30-35 minutes or until nicely browned.
- Remove from oven and cut immediately into 16 pieces. Allow the shortbread to cool completely in the baking dish.
- When cool, lightly brush with sugar.
- Remove from pan and store in a tin or airtight container.
* Tips for making a perfect batch!
- Butter should be chilled but not hard.
- I use a Corningware 10″ quiche baking dish.
- Smooth the surface of the shortbread with the back of a cold spoon before decorating.
- Poke holes in the center to let steam escape.
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