Food recipes
Shortbread Cookies
Shortbread Cookies Ingredients: butter, without salt margarine, regular, 80% fat, composite, stick, without salt sugars, granulated salt, table cornstarch rice flour, white, unenriched wheat flour, white, all-purpose,...
Shortbread Cookies
Ingredients:
butter, without salt
margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
salt, table
cornstarch
rice flour, white, unenriched
wheat flour, white, all-purpose, unenriched
Directions:
Cream together butter and margarine.
Add sugar and salt, continue to beat until light and fluffy.
Add cornstarch and beat well again.
Add rice flour and beat well.
Add regular flour and beat again.
Continue to beat for a few minutes.
Should be very fluffy.
Spread into a lightly greased a 10 X15 cookie sheet with sides(jelly roll pan).
Take a fork dipped in water and prick all over the top.
You will want to do this again after about 30 minutes.
This will keep it from puffing up and getting air bubbles.
Bake at 250 oven for 70 minutes.
Turn oven off and leave it in oven while it cools.
When just slightly warm cut into squares or triangles.
NOTE: You must use superfine sugar.
Be sure to beat it well between ingredients, that is very important to make it light and fluffy.
Ingredients:
butter, without salt
margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
salt, table
cornstarch
rice flour, white, unenriched
wheat flour, white, all-purpose, unenriched
Directions:
Cream together butter and margarine.
Add sugar and salt, continue to beat until light and fluffy.
Add cornstarch and beat well again.
Add rice flour and beat well.
Add regular flour and beat again.
Continue to beat for a few minutes.
Should be very fluffy.
Spread into a lightly greased a 10 X15 cookie sheet with sides(jelly roll pan).
Take a fork dipped in water and prick all over the top.
You will want to do this again after about 30 minutes.
This will keep it from puffing up and getting air bubbles.
Bake at 250 oven for 70 minutes.
Turn oven off and leave it in oven while it cools.
When just slightly warm cut into squares or triangles.
NOTE: You must use superfine sugar.
Be sure to beat it well between ingredients, that is very important to make it light and fluffy.