Shortbread Recipe

From Dorothy McNett's Recipe Book.

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See Also: Breakfast and Brunch · Cookies · Desserts


From Dorothy McNett's recipes at If desired, add finely snipped fresh rosemary and/or a bit of lemon zest for a very special taste!

1/2 cup unsalted butter
1/3 cup powdered sugar
1/4 teaspoon vanilla
1 cup all purpose unbleached flour
1 - 2 teaspoons finely snipped fresh rosemary, and/or lemon zest

Preheat oven to 325 degrees. Cream butter and sugar, mix in vanilla and flourand snipped rosemary if using. Shape as desired, using decorative shortbread pan or a pie plate. Prick the entire surface with a fork. Bake 30-35 minutes. Allow to cool in the pan for 10 minutes, then loosen the edges with a knife and flip the pan over onto a cutting board. Slice with a sharp knife while warm. Cool before serving. (These can also be rolled into a ball and pressed down with cookie presses.)

Recipe created 2000-10-31.

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