Monday, September 24, 2007
Made from Scratch: Martha Washington’s Shortbread Recipe
This original colonial shortbread recipe comes from my four year old’s “Lady Washington’s Bake Set” purchased at Mount Vernon gift shop by a generous grandmother. I made it one day when we were bored. Now it’s my favorite cookie recipe. The dough is super thick and easy for preschool kids to handle. Without any raw eggs, impatient kids can munch on the dough. The end result is so yummy that only a few lucky cookies make it until Dad returns from work. These cookies are perfect for tea time, especially topped with whipped cream & fresh strawberries.
4 cups flour
1 cup light brown sugar
1 pound of butter
Preheat the oven to 325 degrees. Mix flour and sugar; add butter. Place on a floured surface and pat to a 1/2 inch thickness. Cut in desired shapes with cookie cutters. Bake 20-25 minutes.