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Title: Classic Shortbreads

Description: These took several tries to get the proportions right. I was dissatisfied with how short breads were soft and sort of mushy. They should be Crunchie all the way through.

Full recipe

1 Cup of sugar

2 teaspoons of Vanilla or Almond Extract (you can also leave this out altogether)

2 cups of corn starch

4 cups of flour

1 pinch of salt

1LB of butter

Half

1/2 Cup of sugar

1 teaspoon of Vanilla or Almond Extract (you can also leave this out altogether)

1 Cup of of cornstarch

2 Cups of FLour

1/2 pinch of salt

1/2 lb of butter

Everybody into a Mixing bowl, mix well just until it it sticks together. Put in a glass or light colored pan to cook. It should be about 3/4 inch thick. If you use a dark colored pan watch the bottoms close ..

Full batch ---- Bake at 325 for 40 minutes, and then at 300 for 20. They are cooked when the dark beige color runs right through the whole layer, not just the top and bottom.

Sprinkle with Confectioners sugar and cut immediately. They wont cut after they are cooled ...

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