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“My Great-Aunt Mary makes this shortbread by hand every christmas, and it is the lightest, butteriest, most delicious tasting shortbread I have ever had. Use berry sugar to gain the right cookie texture.”
READY IN:
2hrs 50mins
SERVES:
15
YIELD:
15 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Beat the sugar and butter with a spoon until creamy. In three batches, sift and mix the flour into the sugar-butter mixture. Mix well, until fluffy. (my Aunt Mary uses a wooden spoon for mixing, but you can use electric beaters).
  2. Pat the dough flat onto a greased cookie sheet, covering about 3/4 of the pan (I pat the dough into neatly formed rectangular shape). Puncture the dough at regular intervals with a fork. Refrigerate for at least 2 hours.
  3. Cut into 15 pieces per pan (1 inch wide). Bake 1/2 hour at 300-325°F Let cool.

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