recipe needed: shortbread cookies

[jjf]

i'm looking for a full proof shortbread cookie recipe. if cooking light has one that you know is good, pass it along - but it doesn't have to be a light recipe.
thanks!

jen

[Ed]

Hi,

Here's a good Shortbread recipe for you. I make it here myself and everyone I give them to like them.

One thing about Shortbread cookies is that they don't last too long.

By the way, sorry for having all caps. I typed this recipe up a long time ago, many years before I was on the internet and found out about computer etiquette.

Ed

SHORTBREAD COOKIES

1 1/4 CUPS ALL PURPOSE FLOUR
3 TABLESPOONS SUGAR
1/2 CUP BUTTER

IN A MEDIUM MIXING BOWL COMBINE FLOUR AND SUGAR. USING A
PASTRY CUTTER, CUT IN BUTTER TILL MIXTURE RESEMBLES FINE
CRUMBS AND STARTS TO CLING. FORM THE MIXTURE INTO A BALL AND
KNEAD TILL SMOOTH.

TO MAKE WEDGES; ON AN UNGREASED COOKIE SHEET PAT OR ROLL THE
DOUGH INTO AN 8 INCH CIRCLE. USING YOUR FINGERS PRESS TO MAKE
A SCALLOPED EDGE. CUT CIRCLE TO MAKE 16 WEDGES.
BAKE AT 325` FOR 25 TO 30 MINUETS.OR TILL 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 WIRE RACK AND LET COOL.

TO MAKE ROUNDS; ON A LIGHTLY FLOURED SURFACE ROLL DOUGH TO
1/2 INCH THICK. USE A 1 1/2 INCH COOKIE CUTTER TO MAKE 24
ROUNDS. PLACE THEM 1 INCH APART ON AN UNGREASED COOKIE SHEET
AND BAKE FOR 20 TO 25 MINEUTS.

TO MAKE STRIPS; ON A LIGHTLY FLOURED SURFACE ROLL DOUGH TO
1/2 INCH THICK INTO A RECTANGLE 6 BY 8 INCHES. USING A KNIFE
OR PIZZA CUTTER, CUT INTO 24 2 BY 1 INCH STRIPS. PLACE 1 INCH
APART ON AN UNGREASED COOKIE SHEET. BAKE 20 TO 25 MINEUTS.

92 CAL, 6g TOT.FAT [4g SAT. FAT], 15mg CHOL., 58mg SODIUM, 0g
FIBER, 1gPROTEIN.

ED'S NOTES:
A GOOD SHORTBREAD COOKIE. BUT A SMALL AMOUNT, I SUGGEST
MAKING AT LEAST A DOUBLE BATCH AND IT WOULD BE BETTER TO MAKE
4 BATCHES. THESE TASTE GOOD AND PEOPLE LIKE THEM. SO THEY
WON'T LAST LONG. I LIKE THIS RECIPE, ONLY 3 INGREDIENTS, IT'S
ALL HAND WORK THOUGH SO YOU'LL WORK UP A SWEAT. THE DOUGH IS
REALLY DRY AND HARD TO WORK WITH, BUT WORTH IT.

[tovie]

This is lemon, not plain shortbread, but it's awesome (g) Be sure and use butter and butter only in the recipe, it's just not the same with anything else.

Lemon Shortbread

2 1/2 cups flour
6 Tbs sugar
2 Tbs poppy seeds (optional)
1 cup butter
2 tsp lemon zest
1 tsp lemon flavoring

Combine dry ingredients. Sprinkle flavoring over them. Cut in butter until mixture resembles coarse crumbs. Press into a 9" pie plate. Score into wedges and ***** evenly with a fork. Bake at 325 degrees for 20-25 minutes. Cut along score lines while still warm. Cool, then ice.

Icing

1 cup powdered sugar
1 tsp lemon flavoring
1 1/2 Tbs milk

Combine sugar and flavoring with enough milk to make a glaze. (I like the very sour tang of the lemon mixed with the sweet of the sugar and the cookies, so I usually add more flavoring or lemon juice in place of part or all of the milk)

I don't usually add the poppy seeds as I have two friends who don't like them.

Tovie

[jjf]

thanks for the recipes - i plan on making them this weekend.

jen