Memphis Magazine: Dining: Recipe: Shortbread

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Shortbread

Ann Barnes of Just for Lunch offers this simple combination that results in a melt-in-your-mouth dessert. Serve as cookies, or as shortcakes topped with fruit of your choice.

By Ann Barnes

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February 1, 2010

Ingredients:

2 pounds real butter, softened and cut into small pieces

2 c. sugar (or more if you want it sweeter)

4 t. baking powder

4 c. flour

Mix together in mixer. Pat into size of cookie or shortcake. Bake at 350 degrees until slightly brown. Cool and store in airtight container until ready to use. Makes approximately 40 small cookies or 20 shortcakes. May be frozen for later use.

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