3/4 c Unsalted butter, at room 1/2 c Sifted icing sugar or
-temperature -fruitsugar
2 c Cake and pastry flour
Beat butter in mixing bowl until very creamy. Stir flour and sugar
together until well blended. Very gradually beat into butter. Don’t
overmix. Fit 2 12inch pieces of clear plastic wrap into 9 inch pie
plates. Place half the dough in centre of each plate. Pat into 8
inch circles. Microwave uncovered on high for 3 to 3-1/2 minutes or
just until it seemsset around edges. Lift up corners of clear wrap
and place clear wrap with shortbread on counter. Immediately cut into
bite sized pieces. Leave on clearwrap until completely cooled.
REpeatwith remaining dough. Makes 20 cookies. Origin: Chatelaine
magazine, December, 1989. Shared by: Sharon Stevens, Dec/94.
Yields
20 servings