I have nothing to write about this shortbread. Megan loves it (she's also a really nice person). She thinks it tastes like gooey butter cake. I dunno. I kept sampling pieces of it, not sure if I liked it or not. And thus the platter of shortbread is rapidly disappearing. I say you can't really go wrong with loads of butter and a bit of sugar. Below is the recipe, but do yourself a favor and google "shortbread." Here I'll ever make it easier for you with a handy link (in case you're not sure how to find Google).
Lainey's So-so Shortbread:
3 cups flour
1 cup butter
1/2 cup sugar
Mix all the ingredients. Legit sources will tell you to mix the flour and sugar together and then add the butter, but I had a mishap. Roll it (or in my case, squish it) out on a baking sheet 1/2 inch thick. Cook for 25-30 minutes in the oven at 325 degrees.
Wednesday, November 12, 2008
So-so Shortbread.
I have nothing to write about this shortbread. Megan loves it (she's also a really nice person). She thinks it tastes like gooey butter cake. I dunno. I kept sampling pieces of it, not sure if I liked it or not. And thus the platter of shortbread is rapidly disappearing. I say you can't really go wrong with loads of butter and a bit of sugar. Below is the recipe, but do yourself a favor and google "shortbread." Here I'll ever make it easier for you with a handy link (in case you're not sure how to find Google).
Lainey's So-so Shortbread:
3 cups flour
1 cup butter
1/2 cup sugar
Mix all the ingredients. Legit sources will tell you to mix the flour and sugar together and then add the butter, but I had a mishap. Roll it (or in my case, squish it) out on a baking sheet 1/2 inch thick. Cook for 25-30 minutes in the oven at 325 degrees.
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1 comment:
it looks tasty! and hey, at least you made something with the failed tart crust, instead of throwing the whole mess away. you're a recycler!
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