SHORTBREAD COOKIES
1 cup butter, softened*
1/2 cup brown sugar
2 1/2 cups sifted flour
Cream butter and sugar until light and fluffy. Stir in flour until smooth and well combined. Dough will be very stiff.
Divide dough into 2 parts. Shape into 2 rolls about 2-inches in diameter. Wrap in waxed paper and refrigerate several hours.
WHEN READY TO BAKE:
Slice in 1/4-inch slices and place on ungreased cookie sheet.
Bake in preheated 300 degree F oven for 25 minutes or until light golden.
*Shortbread Cookies may be made by substituting margarine for butter and adding 1 teaspoon butter flavoring.
Makes 4 1/2 dozen cookies
Source: Vintage recipe booklet: Electric Cooking the Easy Flameless Way, Edison Electric Institute, 1966
1 cup butter, softened*
1/2 cup brown sugar
2 1/2 cups sifted flour
Cream butter and sugar until light and fluffy. Stir in flour until smooth and well combined. Dough will be very stiff.
Divide dough into 2 parts. Shape into 2 rolls about 2-inches in diameter. Wrap in waxed paper and refrigerate several hours.
WHEN READY TO BAKE:
Slice in 1/4-inch slices and place on ungreased cookie sheet.
Bake in preheated 300 degree F oven for 25 minutes or until light golden.
*Shortbread Cookies may be made by substituting margarine for butter and adding 1 teaspoon butter flavoring.
Makes 4 1/2 dozen cookies
Source: Vintage recipe booklet: Electric Cooking the Easy Flameless Way, Edison Electric Institute, 1966
MsgID: 0110775
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 18 Recipes from the booklet: Electric Co...
Board: Vintage Recipes at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 18 Recipes from the booklet: Electric Co...
Board: Vintage Recipes at Recipelink.com
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