My Parents Shortbread

My parents made this every Christmas and served them with sherry. Civilized! They got it from the New York Times before I was born - I think when Craig Claiborne was still there. I still make it (almost) every year. It also is a great holiday gift. It's shockingly easy and has very little active time - but do allow for the chilling, baking and cooling.

1 cup (2 sticks) butter, softened
3/4 cup confectioner's sugar
2 cups flour

Cream butter & sugar. Mix in flour. Pat into a 3/4 inch thick circle on baking tray. Prick all over with a fork. Refrigerate on sheet about 30 minutes. Bake at 375 for 5 minutes. Then reduce heat to 300 and bake for 45 minutes or until the shortbread becomes pale golden, not brown. Remove from oven and cut into small wedges while still warm. It will crisp up as it cools and dries.

Store in airtight container.




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