* Exported from BigOven *

Best Christmas Shortbread

Recipe By :
Serving Size :1
Cuisine :
Main Ingred. :
Categories :Bars and Cookies Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
2 c Flour
1 c Margarine
1/2 c Powdered sugar
1999 :2 5 Pm

Mix together and knead like bread for a MINIMUM of 15-20 minutes. Chill for
1 hour. Roll out and cut into bars, poke fork holes into the cookie for
design, and bake in a 300F oven for 15-20 minutes. It has to be kneaded or
it doesn't turn out flaky. If these are done right, you can take a bite out
of them, and it will just dissolve in your mouth. I don't roll out the
dough into bars. I just pick off dough and roll into balls. I then use a
fork that has been dipped in icing (confectioner's) sugar to flatten them
slightly before baking. You want them cooked, but you don't want ANY color
to them at all. They are perfect if the bottoms are just starting to change
color a bit. From: Trish > Date: Monday, November
08,


** This recipe can be pasted directly into BigOven for Windows. **
** Easy recipe software. Try it free at: http://www.bigoven.com **

In article <1102982750.94b2d9a62f980ac933f78d8b44baed6e@teran ews>,
"MOMPEAGRAM" > wrote:

> * Exported from BigOven *
>
> Best Christmas Shortbread
>
> Recipe By :
> Serving Size :1
> Cuisine :
> Main Ingred. :
> Categories :Bars and Cookies Cookies
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------- --------------------------------
> 2 c Flour
> 1 c Margarine
> 1/2 c Powdered sugar
> 1999 :2 5 Pm
>
> Mix together and knead like bread for a MINIMUM of 15-20 minutes. Chill for
> 1 hour. Roll out and cut into bars, poke fork holes into the cookie for
> design, and bake in a 300F oven for 15-20 minutes. It has to be kneaded or
> it doesn't turn out flaky. If these are done right, you can take a bite out
> of them, and it will just dissolve in your mouth. I don't roll out the
> dough into bars. I just pick off dough and roll into balls. I then use a
> fork that has been dipped in icing (confectioner's) sugar to flatten them
> slightly before baking. You want them cooked, but you don't want ANY color
> to them at all. They are perfect if the bottoms are just starting to change
> color a bit. From: Trish > Date: Monday, November
> 08,
>
>
> ** This recipe can be pasted directly into BigOven for Windows. **
> ** Easy recipe software. Try it free at: http://www.bigoven.com **
>
>
>
>

Substitute unsalted _real_ butter for the margarine <ick! sorry!> and
you have my mom's recipe. ;-)
She used to smack my hands with the spoon as I liked to steal it and eat
the dough raw......

She rolled it out between two sheets of waxed paper using a metal
rolling pin that was kept in the freezer.

--
K.

Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

In article <1102982750.94b2d9a62f980ac933f78d8b44baed6e@teran ews>,
"MOMPEAGRAM" > wrote:

> * Exported from BigOven *
>
> Best Christmas Shortbread
>
> Recipe By :
> Serving Size :1
> Cuisine :
> Main Ingred. :
> Categories :Bars and Cookies Cookies
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------- --------------------------------
> 2 c Flour
> 1 c Margarine
> 1/2 c Powdered sugar
> 1999 :2 5 Pm
>
> Mix together and knead like bread for a MINIMUM of 15-20 minutes. Chill for
> 1 hour. Roll out and cut into bars, poke fork holes into the cookie for
> design, and bake in a 300F oven for 15-20 minutes. It has to be kneaded or
> it doesn't turn out flaky. If these are done right, you can take a bite out
> of them, and it will just dissolve in your mouth. I don't roll out the
> dough into bars. I just pick off dough and roll into balls. I then use a
> fork that has been dipped in icing (confectioner's) sugar to flatten them
> slightly before baking. You want them cooked, but you don't want ANY color
> to them at all. They are perfect if the bottoms are just starting to change
> color a bit. From: Trish > Date: Monday, November
> 08,
>
>
> ** This recipe can be pasted directly into BigOven for Windows. **
> ** Easy recipe software. Try it free at: http://www.bigoven.com **
>
>
>
>

Substitute unsalted _real_ butter for the margarine <ick! sorry!> and
you have my mom's recipe. ;-)
She used to smack my hands with the spoon as I liked to steal it and eat
the dough raw......

She rolled it out between two sheets of waxed paper using a metal
rolling pin that was kept in the freezer.

--
K.

Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra