Food recipes
Margaret Campbell's Irish Shortbread Cookies
Margaret Campbell's Irish Shortbread Cookies Ingredients: butter, without salt sugars, granulated corn, sweet, white, raw semolina, unenriched wheat flour, white, all-purpose, unenriched Directions: Preheat oven to 40...
Margaret Campbell's Irish Shortbread Cookies
Ingredients:
butter, without salt
sugars, granulated
corn, sweet, white, raw
semolina, unenriched
wheat flour, white, all-purpose, unenriched
Directions:
Preheat oven to 400 degrees farenheit.
Line two cookie sheets with parchment, if available.
Cream butter and sugar.
Mix in flours.
Roll out to 1/4" on a floured surface.
Cut into rectangles using a sharp knife or better yet, a ravioli/pie cutter with the wavy edge.
Tranfer onto a lined cookie sheet, leaving 1/2" between cookies.
Poke cookies with a fork and sprinkle with sugar (or even cinnamon sugar).
Bake for 15-20 minutes or until the edges are slightly golden brown.
Cool on a wire rack.
Ingredients:
butter, without salt
sugars, granulated
corn, sweet, white, raw
semolina, unenriched
wheat flour, white, all-purpose, unenriched
Directions:
Preheat oven to 400 degrees farenheit.
Line two cookie sheets with parchment, if available.
Cream butter and sugar.
Mix in flours.
Roll out to 1/4" on a floured surface.
Cut into rectangles using a sharp knife or better yet, a ravioli/pie cutter with the wavy edge.
Tranfer onto a lined cookie sheet, leaving 1/2" between cookies.
Poke cookies with a fork and sprinkle with sugar (or even cinnamon sugar).
Bake for 15-20 minutes or until the edges are slightly golden brown.
Cool on a wire rack.