type: drop

makes:  16

 

1/4 cup powdered sugar
1/4 cup granulated sugar
1-1/4 cups butter, softened
2-1/2 cups all-purpose flour

 

Preheat oven to 275°F.

Whisk together the sugars. 

Cream in the butter until light and fluffy. 

Gradually mix in flour until the dough holds together. 

Divide dough into two equal parts. 

Pat each half into an ungreased 8 inch round cake pan, and use the tines of a fork to press in a pattern is desired.  (Or use a shortbread mold.) 

Prick the rest of the dough all over with the fork. 

Bake 60-7- minutes until pale golden, but do not brown.  Rotate pans from top to bottom and front to back halfway through the baking period. 

Cool in the pans, on a wire rack, for 10 minutes. 

Invert shortbread onto a cutting board.  While still warm, cut into pie wedges using a sharp knife. 

Transfer to wire racks to cool completely.