Prep 10 mins
Cook 20 mins
This has been a favourite of my family for many years and I am continuing the tradition. It is very rich but very easy. Store in an airtight container
- Sift the icing sugar --
- Cream the icing sugar and the butter until smooth.
- Gradually add the flour mixing thoroughly after each addition.
- Pat into a 13 x 9 inch pan.
- Bake at 325 degree oven for 20 minutes.
- Cool and cut into small squares.
I cut the recipe in half and used an 8x8 pan with great sucess. So rich and tender and YUMMY Made for PAC Chef Fall 2009
Made this for Fall 09 PAC Premie Adoption. This is a very easy recipe to make, I had no problems patting it into the pan without having to refrigerate it. It is really delicious, with a light buttery flavor, not dry but really nice and moist. I macerated some raspberries and served them drizzled over the shortbread, which quickly absorbed the juices leaving a nice bit of berries sitting on top, also ate a piece plan. Either way this is a keeper recipe and I will be making it often.
I love an easy recipe that tastes great and this fits the bill. Buttery, melt in your mouth shortbread- Yum :) My mixture was extremely soft so in order to pat it into the pan without it sticking to my hands, I refrigerated it for about 7 minutes. That was just enough time to firm the dough enough to touch, but do work quickly. I let the shortbread cool for about 15 minutes before cutting to help keep it's shape. Thanks for sharing. Made for Fall PAC 2009.