Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Ethnic
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Butter -- 8 oz at room temp
2/3 c Fruit sugar -- 4 oz
1 c Cornstarch -- 4 oz
1 3/4 c Flour, all purpose -- 8 oz
"Our winner, Patricia Ralston who is originally from
Glasgow, Scotland, fits the bill with her mother's
recipe. It's crisp, crumbly and buttery. Patricia
recommends a food processor for a lighter product.
(she weighs the ingredients). Make traditional rounds
or slice dough into cookies and bake about 18 minutes.
Never grease the baking sheets."
In a food processor or by hand, cream butter and sugar
together until light and fluffy. Sieve cornstarch and
flour together and gradually beat into creamed
mixture. Knead until smooth. press into 12 X 8 square
pan. Smooth top and mark into "fingers". prick with
fork. Bake at 325F for 50 minutes. If shortbread
starts to brown, turn down to 300F. Recut fingers and
dredge with fruit sugar while still warm. Cool in pan.
SOURCE: winner of Shortbread contest held at The
Cookbook Store, Toronto, Ontario, Canada. published in
Foodworks, their newsletter. posted by Anne MacLellan
