Shortbread - country living

1 shortbread

Ingredients

Quantity Ingredient
¾ cup (1 1/2 sticks) unsalted butter, softened
1¼ cup Unsifted all-purpose flour
¼ cup Cornstarch
¼ cup Confectioners' sugar
¼ teaspoon Salt
½ teaspoon Granulated sugar

Directions

1. Heat oven to 325'F. In large bowl, with electric mixer, beat butter until fluffy. Add flour, cornstarch, confectioners' sugar, and salt.

Beat at low speed, scraping side of bowl occasionally, until well combined.

2. Form dough into a ball. Pat dough into a lightly oiled 7-inch shortbread mold and unmold onto an ungreased baking sheet. (To make petticoat tails, roll dough out on ungreased baking sheet to make a 10-inch round. Using a 4-inch dessert dish or saucer as a pattem, with the point of a knife, score a 4 inch round in the center of the dough. Remove dessert dish. Score center into 4 wedges and the outer circle into 12 pieces. Press tines of fork into edge of round to crimp edge.) Sprinkle granulated sugar over shortbread dough.

3. Bake shortbread mold 35 to 40 minutes (petticoat tails 18 to 20 minutes) or until center is firm to the touch and edges are beginning to brown. Cool shortbread on baking sheet on wire rack. Serve whole or break into pieces.

MAKES 17-INCH MOLD OR 10-INCH ROUND Country Living/March/91 Scanned & fixed by Di Pahl & <gg>

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