Tony Claxton's Recipes
Classic Shortbreads		    

This recipe is from The Brand Name Book of Baking, © 1997. If, like me, you don't have a shortbread mold, you can press the dough into a pie plate.
Makes 6 servings.

                                   

Ingredients
1 1/2 C - Flour
3/4 C - Powdered Sugar
1/4 t - Salt
1 C - Butter, Softened
1 t - Almond Extract


Instructions
  • Preheat oven to 350°F.
  • Butter shortbread mold.
  • In large mixing bowl, combine all ingredients thoroughly.
  • Pour dough into shortbread mold and press firmly.
  • Bake 45 minutes or until light golden brown.
  • Allow to cool in the mold, about 1 hour.
  • Run knife around perimeter of shortbread to loosen edges.
  • Turn upside down on serving plate.
  • Cut or break into wedges.


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