SHORTBREAD ROYAL FAN COOKIES
1 cup butter, softened
2/3 cup light brown sugar, packed
2 1/4 cups unsifted all-purpose flour
In large bowl with electric mixer at medium speed, beat butter with brown sugar until light and fluffy. Mix very well.
Stir in flour until smooth and well blended, (dough will be stiff).
Refrigerate dough, covered, several hours.
WHEN READY TO BAKE:
Preheat oven to 300 degrees F.
Divide dough in half; refrigerate one half until ready to roll out.
On lightly floured pastry cloth or surface, roll out each half 1/4 inch thick. Cut with 3 1/4-inch round scalloped cookie cutter. Cut each round into fourths. With small knife, mark each with lines to represent fans; or use 1 1/2-to 2-inch fancy cookie cutters of your choice.
Place cookies 1 inch apart on ungreased cookie sheets; bake 20 to 25 minutes until lightly golden brown.
Makes about 5 dozen
Source: McCalls's Holiday Baking and Entertaining, 1982 |