Wednesday, May 20, 2009

Recipe: Nana's Shortbread

This is my Nana's shortbread recipe from way back. My mom makes them every Christmas but I think they are delicious and should be enjoyed all year round. I cut mine into little star shapes to serve with tea and cookies. People like to consume teeny-tiny miniature anything. Especially cookies and cupcakes, because when it's just a bite the calories don't count, right?
These are so easy--3 ingredients and great on their own, dipped in chocolate, crumbled over icecream....

1 cup of butter (softened)
3/4 cup of brown sugar
2 cups of white flour

In a medium size bowl mix ingredients with hands. Knead well.
Pat out on pastry board or on floured counter.
Roll out with a rolling pin to a 1/4 inch to 1/2 inch thickness. Cut out with your favourite shape. Circle, stars, squares.
Bake at 275 for 25 minutes or until light in colour.
Let cool on rack.
HINT: These last at least 2 weeks in sealed plastic container. They also freeze fantastically.


  1. Thief in the nightJuly 5, 2009 at 9:31 AM

    And they also taste fantastic straight from the freezer!

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