Danish Short Bread

Danish Shortbread

The Danish Grandmother’s Holiday Shortbread

• 1 cup butter
• 1/2 cup sugar
• 2 and 1/2 cups all-purpose flour
• 1/4 teaspoon salt

Preheat oven to 375ºF. Cream butter until fluffy. Add sugar and beat until light and fluffy. Gradually blend in flour and salt. Roll out on lightly floured surface to form and 11″ x 7″ rectangle, 1/2 inch thick. Cut into 1″ squares. Bake on unbuttered cookie sheets 12-15 minutes or until a pale golden color. Cool completely on wire racks. Store at room temperature in container with tight fitting lid. Makes about 1 dozen.

 

 

 

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