Elaine Pollock's Shortbread Cookies Recipe
Finally! This is the recipe that I reference in my blog about passing on recipes. Mrs. Elaine was kind enough to allow us to share her recipe so I typed it the exact way she gave it to me, every word.
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A really good shortbread from a really sweet lady.
Ingredients
By Measure
1 Cup Light Brown Sugar3 Cups All-Purpose Flour
2 Cup White Rice Flour
1# Butter At Room Temperature
Pinch of Salt
Sugar for Sprinkling
Preparation
- I put the brown sugar in the food processor for a few seconds just to make sure it's not lumpy.
- Then I add both kinds of flour and the salt to mix the dry ingredients.
- Drop the butter cut in small pieces until it comes together (not long)
- Put it out on a cutting board or counter and knead by hand and flatten it out.
- Cut and bake at 350 degrees for about 15 minutes until slightly browned.
- The crispness (the reason it's called shortbread I think) comes from baking it long enough.
- Transfer to a wire rack and sprinkle with sugar while hot. Don't add the sugar if you are going to use icing.