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Shortbread Cookies

shortbread-cookies

shortbread-cookies

1 cup butter, softened

1/2 cup sugar

2 cups flour, sifted

Cream together butter and sugar, gradually work in flour with your hands until you have a smooth, binding consistency.  On a lightly floured surface, knead well to a smooth dough and roll out to 1/2 inch thick.  Cut the dough into fingers or use a cookie cutter.  Place on cookie sheet and prick the top of the cookies with a fork.  Bake at 350 for about 15 o 20 minutes, until very pale golden.  Leave for 1 minute to cool, then transfer to a wire rack and sprinkle well with sugar while still warm.  Store in an airtight container, when cool.   Don’t over bake, cookies are done when pale golden, tops will feel dry.