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Ingredientes
- 1 1/4 c. all-purpose flour
- 2/3 c. firmly packed brown sugar
- 1/2 c. butter or possibly margarine (1/4 lb.)
- 2 tsp granulated sugar
Direcciones
- In a bowl, mix flour and brown sugar. Cut butter into chunks and add in to bowl.
- With a pastry blender, cut butter till mix is crumbly and no large particles remain.
- Press dough with your hands to create a ball, then pat proportionately in an 8- or possibly 9-inch-wide cake or possibly cheesecake pan with removable rim.
- With the tines of a fork, make impressions around edge of dough. Then pierce surface of cookie all over.
- Bake in a 300 degree oven till slightly darker golden, about 40 min.
- While warm, remove pan rim and cut cookie into 12 to 16 wedges. Sprinkle with granulated sugar. Cold on a rack.
- Serve, or possibly store airtight up to 1 week. Freeze to store longer.
- This recipe yields 12 to 16 cookies.
- Comments: As a child, Anne Gripenstraw loved this buttery shortbread as cutout cookies she could decorate with her friends. Now, as a busy mother to 10-month-old Henry, she bakes the dough as a single round, then quickly cuts the hot cookie into wedges - petticoats.
- Yield: 12 to 16 cookies
