I’m reposting this recipe. The shortbread is that good and that easy to make. And it’s that time of year…
I have a weakness. It’s butter. If you like butter as much as me, then I have no doubt you will also love this “buttery goodness” (my daughter Zoë’s words). You can see why.
I’ve been making these for years. Once again, it’s another shared recipe from a woman named Helen Bradley. She used to bring these into work years ago. I think they lasted about one hour.
Here’s her original recipe from our company cookbook. I haven’t’ strayed from it at all.
This is all you need.
I only use Gold Medal flour. It’s worth the extra 50 cents. There’s a reason they’re still around.
The butter. Somehow it doesn’t seem as bad for you with that happy cow.
Toss all of those sticks in the mixer. Don’t feel too guilty. You can cut very small squares.
Add the sugar. It’s only a cup!
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