Ingredients:
1/2 cup salted butter
1/2 cup hard
margarine
1/2 cup icing sugar
1 1/2 cups flour
Instructions:
Whip the margarine, butter and icing sugar together well.
You can use all butter for sure, then it is a shortbread for the purist. Once
it looks all deliciously creamy, resist from eating it by the spoonful, and get
your flour ready.
Start the mixer and slowly add in the flour, until it has
all been added in. Then you can proceed to let your mixer do all the work for
you and whip it for 6 minutes. You are wanting lighter than air shortbread
here.
Using a small cookie scoop, scoop the dough out onto an ungreased
baking sheet.
Top with sprinkles or a piece of Christmas cherry.
Bake them in a 275 degree oven for about 30-35 minutes; you
want to dry out the shortbread in essence, not bake it, thus the low
temperature. (If you have a warm kitchen or live in a warm climate, cool the
cookies in the fridge then bake. They won't flatten out).
Read more at: The Kitchen Magpie
