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Shortbread

By: Mrs. Allen Swenson  
"I live in Missouri, but many of my 'family tradition' recipes come from New Zealand. My parents moved there when I was 1, and that's when I grew up, so some have a 'Down Under' heritage. These special-occasion cookies bring back warm memories of my childhood, and I'm going to make sure they're passed on to the next generation in my family...no matter where they live!"

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Prep Time:
15 Min
Cook Time:
15 Min
Ready In:
30 Min

Servings  (Help)

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Original Recipe Yield 30 servings
 

Ingredients

  • 1/2 pound sweet butter, softened (do not substitute margarine)
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/2 cup sifted confectioners' sugar
  • 2 cups flour
  • 1/2 cup cornstarch

Directions

  1. In mixing bowl, cream together butter, salt and both sugars. Gradually blend in flour and cornstarch which have been sifted together. Shape dough into a 15-in. x 2-in. x 1-in. rectangle; chill. Slice cookies 1/4 inch thick; place on ungreased baking sheet. Make two fork prints on each cookie. Bake at 325 degrees F for 15-18 minutes. Don't overbake-cookies will not brown. Cool on wire rack.
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