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Shortbread Dough
Source: Franz Andlinger, Bread and Chocolate, Concord NH, who shares his recipe with Concord Monitor readers. The all-purpose dough can be used for tart shells and for cut-out sugar cookies. (One of his stickey buns is worth two days of deprivation for this low-fat, low-cholesterol dieter.)

1 lb + 6 oz flour (a little over 5 cps)
10 oz sugar (little less than 1 1/2 cps)
2 eggs
1 T baking powder
pinch of salt
1 lb (4 sticks) unsalted butter, softened

Mix all of the ingredients till they come together. Refrigerate till dough is firm or you are ready to use.
Let dough soften slightly (not too soft). Knead and roll out to shape as desired.
Bake in preheated 375 oven, till golden brown.
He says it is better to under-bake than over-bake, if there is any doubt.