1 cup granulated sugar
1 teaspoon water
1 pound butter softened
4 cups all-purpose flour
1/2 teaspoon salt
1/4 cup granulated sugar, for garnish
Pre-heat oven to 275 F. Measure sugar into bowl & sprinkle with water. Cream butter into sugar with a wooden spoon. Add flour and salt and knead dough with your hands until dough pulls away from side of bowl as well as your hands. Press dough into a ungreased 9 x 13-inch glass baking pan. Spread it flat right into the corners. Prick with fork about at 1 inch intervals. Sprinkle all with the additional 1/4 cup sugar. Bake for one hour or until pale golden. Cut while hot into diamonds or rectangle shapes. A pizza cutter works the best. Let cool.
Note: Kindly contributed by Beth
A cookie baker in Southern Africa Dec 1, 2007
Would make this again.
this recipe is great, it's easy to follow and tastes good :D
A cookie baker in MD in MD Dec 13, 2006
Would make this again.
Terrific recipe. It was so easy to make! My friends loved the recipe as well. One friend, said it was the best cookie she had ever had.
A cookie baker in Scotland Dec 11, 2006
Would make this again.
Not a bad recipe at all, pretty much like the original. Just one thing...it's Scottish Shortbread. 'Scotch' shortbread indicates that it has whisky in it!
A cookie baker in NJ Dec 9, 2006
Would make this again.
I have been making this recipe every Christmas for the past 6 years and they are always the family favorite.
Jane in Denver Dec 4, 2006
Would make this again.
Very easy and very good. The pizza cutter worked great to cut them.
A cookie baker in Alberta Nov 20, 2006
Would make this again.
tasted good and were easy to make, but if u dip the cokkies in freshly melted chocolate they are even more yummy. even eating them out of the freezer is good too
A cookie baker in California Jun 28, 2006
Would make this again.
I used them in my school and everyone loved them!
Shelley in Nova Scotia Dec 1, 2005
Would make this again.
I am a bakery manager. These were great and sooo easy. I baked them on a stone pan and they browned evenly. I sprinkled them with red & green sugar crystals.
A cookie baker in derby Dec 1, 2005
Would make this again.
its the best shortbread ive made
tami in oregon Nov 12, 2005
Would make this again.
I made 2 batches of these last Christmas. My husband took some of them to work and they loved 'em! They do taste decadent and they are almost fool proof to make. This year, I am going to try cutting them with my ravioli pasta cutter which has a fluted edge before I bake them which I think will add some eye appeal. (not that they need it with how great they taste!)
