1 pound flour
1/4 pound sugar
1/2 pound butter


Cream flour, sugar, and butter. 

Divide into 4 parts – take 1/4, put into a pie tin, pat down with hand until flat. With a fork mark edges. Bake in a pre-heated oven for 35 to 45 minutes. 

Pre-heat oven for 10 minutes at 375-degrees, then reduce to 275-degrees when you put the shortbread in.


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