![]() Bake on ungreased cookie sheets at 300° for about 20-25 minutes (until edges are very lightly browned). Roll out to about 1/4-inch thickness, sprinkle with sugar, then cut with cookie cutters. Bake at 300° for about 20-25 minutes (until edges are very lightly browned). Roll into 1-inch balls, then press balls to about 1/4-inch thickness on ungreased cookie sheets with the bottom of a glass dipped in sugar (sometimes you can find a glass with a pretty design on the bottom, like a star). (Shortbread will not be crisp until cool.). Let stand for 5 minutes, then cut into 24 squares while warm.Bake for about 40-45 minutes (till very lightly browned-just golden around the edges).Press dough into ungreased 9 x 13 inch pan, prick all over with a fork, and sprinkle with sugar (tilt pan to cover the top evenly, then shake excess sugar back into the sugar canister).Add flour and mix till texture is like clay.Now you'll never need to buy (delicious but expensive) Walker's shortbread again!" ![]() You nearly always have the ingredients on hand. These are perfect with a cup of tea, of course, and ideal for tea parties or even a quick dessert for company. I tend to overbake them a bit because I like shortbread very crisp. (Who has time for that, except on special occasions?) However, using a 9 x 13 pan changes the baking time, and the time given is approximate and based on my experience with a convection oven. My modification to the original was to try using a 9 x 13 pan rather than chilling, rolling out, and cutting into shapes. Other recipes don't seem to produce the same perfect texture and flavor. The ingredients are so basic and easy that you'll soon have them memorized. It was the first shortbread recipe I ever made, and I've never found a better one. "The original recipe (called Shortbread Stars) came from my McCall's recipe box collection, which I subscribed to in the 80's.
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