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Results 31 - 40 of 211 for shortbread cookies
Beat butter and sugar until creamy. Mix in other ingredients. Shape into balls. Bake at 350 degrees for 15 minutes.
Preheat oven to 275 degrees. ... or until pale golden. Remove from cookie sheets; cool completely on wire racks. Yield: about 4 dozen cookies.
Cream butter and gradually add powdered sugar. Knead the rice flour and regular flour into the butter and sugar mixture with your hands. ...
Cream together: Roll into 2 rolls. Wrap in waxed paper and freeze for about 1 1/2 hours. Then slice or roll in balls and flatten with a ...
Preheat oven to 350 degrees. Cream together butter and sugar. Add egg, vanilla, lemon, flour, and baking powder. Blend well. Put handful of ...
Cream butter. Add sugar and beat until light and fluffy. Blend in vanilla and flour, add nuts. Shape into balls. Chill 1 hour. Bake 20 ...
Combine all ingredients well. Form into rolls approximately 1 1/2 inches in diameter. Roll in sugar (may be colored). Refrigerate well. ...
Cream butter in mixer until ... Frost tops of each shortbread cookie. Garnish with slice of maraschino cherry if desired. Yields 6 dozen cookies.
Cut 1 cup (2 sticks) butter into chunks. In food processor combine 2 cups flour, 1/2 cup sugar, cornstarch and butter chunks. Whirl until ...
Preheat oven to 350°F. In ... beat well. Decorate cookies and store in an airtight ... variation, sprinkle with coconut or chopped nuts, if desired.
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