Yield: Yields about 4 dozen 1-1/2x2-inch bars.
For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.
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Very good shortbread recipe. I used my precious vanilla sugar instead of regular granulated. Baked in well heated 300 degree oven and they were done at about 20 minutes (I like them on the light side). Sprinkled with the vanilla sugar right after they came out of the oven. Yum. Made these to take to a party … looks like I need to make more for the party.
I use this recipe as a base for my Xmas royal iced cookies instead of making sugar cookies. Fabulous every time. Sometimes add 1 tsp pure lemon oil or 1 tsp vanilla. I use the orange hazelnut recipe every Xmas and half dip the cookies in milk chocolate and add ½ - 1 tsp orange oil to the recipe instead of the zest. So impressed with the results I bought the Fine Cooking 200 favourite Cookies book. Every recipe has turned out beautifully. Lemon shortbread bars to die for. Spritz cookies spritz cleanly out of the cookie press (add some fresh grated nutmeg to the flour). Lime nut buttons - yum. Double ginger crackles yummy. Pecan chocolate squares. Phenomenal!!! Never owned a cook book from which I have made so many recipes
Very easy to make. They are wonderful, I used real salted butter. I will make more batches for the holiday.KellyGaylord, MI
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