| 264 | 265 | 266 | 267 | 268 |
| 1 | 69 | 138 | 206 | 275 |
|
The Quilt Inn Country Cookbook
Aliske Webb
2
2
1
cups cake and pastry flour
/3 cup firmly packed dark brown sugar
cup butter, soft
Preheat oven to 300F.
Sift flour and sugar together. Add butter by rubbing into the flour mixture by hand
until mixture forms coarse crumbles. Gather into ball. Knead gently to form dough. Do
not overknead or dough becomes too sticky. Add a little more flour if necessary. Gently
roll dough on floured surface to desired thickness.
Cut into shapes. Place on ungreased baking sheet. Prick with a fork. Bake 1
hour or until golden brown around edges.
Shortbread Number Two
1
2
1
1
1
lb. softened butter
cups all purpose flour
cup icing sugar
cup cornstarch
tsp. vanilla
Preheat oven to 300F.
Cream butter until fluffy. Sift dry ingredients together. Fold into butter until
smooth. Stir in vanilla. Refrigerate dough until easy to handle. Roll dough into 1 inch
balls. Place on ungreased baking sheet. Flatten slightly with a fork. Bake 20 to 30
minutes or until edges turn slightly brown.
Shortbread Number Three
3
1
3
1
1
sticks butter, softened
cup confectioners’ sugar
cups all purpose flour
/4 tsp. salt
tsp. vanilla extract
a cup lemon zest, grated
Cream butter and sugar in large mixing bowl. Sift flour and salt together and add
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
Page
Quick Jump
|