The Shortest Cookie of All
In many households, baking shortbread is a Christmas tradition. There is a recipe shared by one of our SCA Board members that has been made every year in their family since 1974 when the Toronto Star published it in an article about Bonnie Stern who called the cookies the shortest-cookies-of all. This shortbread is easy to make and absolutely delicious. The texture is divine.
- 2 Cups Salted Butter
- 1 Cup Fruit Sugar
- 3 ½ Cups All-Purpose Flour
- ½ Cup Rice Flour
- Preheat oven to 300 degrees (°F)
(If you don’t have fruit sugar, you can whirl granulated sugar in a blender until extremely fine, then measure)
In a mixing bowl beat the butter until light and fluffy (whipped). Gradually sprinkle in the sugar, beating constantly. Blend the two flours together and stir into butter and sugar mixture to make the dough. Mix until just combined and do not over-mix.
Pat dough into one 15 x 10 jelly roll pan or divide into two 9 inch square baking pans. (Prick the dough with a fork) Bake for 1 hour until a pale golden colour. While warm, cut into fingers or squares to make 6 dozen pieces in total.