Recipe by Carol
"These are great shortbreads for the holidays."
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sifted all-purpose flour
fructose (fruit sugar)
terrible!!! hate it!!! WWWWWWWWWWWWWAAAAAAAAAAAAAAAYYYYYYYYYYYYYYYYYY
This is the same recipe my family has made for generations. I use regular sugar and add all the flour, then extra for rolling. I also roll them an 1/8th inch thick or less, between sheets of waxed paper, running back and forth to the freezer to keep them chilled! I then *paint* them with a powdered sugar/ milk mixture thinned up enough to use a silicone brush to just glaze them. Absolutely the best butter cookie ever! I usually get 40+ cookies out of the same recipe.
Nice matters! Others might find this very good. I will give it a try.
This is an excellent basic shortbread recipe (and I have been making shortbread for many, many yrs.). A suggestion might be to chill slightly before trying to roll it. Another suggestion is to substitute 1/4 cup of rice flour or cornstarch for the all purpose flour. Enjoy
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 140
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