Categories: Bars and Cookies
Ingredients
- 1 3/4 c instant blending flour
- 1/2 c sifted icing sugar
- 1 c soft butter
- maraschino cherries
Directions
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Pour instant flour into dry measuring cup. Level off and pour onto waxed paper. Add icing sugar; stir well to blend. Cream butter thoroughly in small mixer bowl. Mix in blended dry ingredients gradually, using low speed on electric mixer; then beat at medium speed for a few seconds. Use dough as directed below.
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Place on ungreased baking sheets. Bake at 350 degrees F./ for 15-18 minutes. Let cool a dew seconds before removing to wire rack.
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DROP SHORTBREAD: Drop dough by teaspoonfuls. Decorate with pieces of maraschino cherries. Bake as directed.
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SHAPED SHORTBREAD: Roll dough into 1 inch balls. Treat as follows:
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Flatten with floured fork. Decorate if desired. Bake as directed.
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Roll balls in finely chopped nuts and flatten with bottom of glass which has been greased and floured. Bake as directed.
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Roll balls in finely chopped nuts. Make a cavity in each with thumb and fill with jam or jelly. Bake as directed.