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Heavenly Shortbread

Reviewed: Dec. 18, 2011
I tried this recipe with the intention of making cookies for church, and made a tester batch first, halving the recipe. The dough was thick and rich, and, after chilling it for a couple hours, the cookies came out perfect. Excited and eager to make more for my church, I whole heartedly mixed up the whole recipe. Immediately, I noticed that the batter was not as thick as the first batch, but attributed it to the fact that the butter was warmer this time that the first time. After chilling it in the freezer and putting them into the oven, I pulled them out of the oven, and all of the cookies had connected and the dough was all spread out over the parchment paper! I was very upset. I mixed up another half batch because I only had one cup of butter left, and this time the dough came out thick again, like the first time. I baked them the next afternoon, letting it chill until then. They came out perfectly again! My advice is to halve the recipe first, making the cookies in small batches. I still turned out with thirty cookies.
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