First published in Hot Off the Griddle #21, November 1993. From the Collection of Marg Dye
Yet another shortbread recipe. There can never be too many!
- 1 cup butter
- 1 1/2 cups flour
- 1/2 cup icing sugar
- Combine all ingredients and beat for 10 minutes. (A food processor works well and takes no time at all).
- Drop by teaspoon (do not press down) onto cookie sheet.
- Decorate with maraschino cherry pieces if you wish.
- Bake at 350F approximately 17 minutes or just until bottoms are lightly browned.
Makes approximately 3 dozen small cookies.