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Shortbread Fans

Yield 32 wedges


  • 1 cup butter, softened
  • 1/2 cup sugar
  • 2 1/2 cups all-purpose flour

How to Make It

  1. Cream butter in a small mixing bowl; gradually add sugar, beating until light and fluffy. Gradually add flour, stirring until thoroughly blended. Divide dough into 4 equal portions; pat each portion into a 5-inch circle on lightly greased cookie sheets.

  2. Score the surface of each circle into 8 wedges with a wooden pick. Press around the outer edge of each circle with tines of a fork.

  3. Bake at 325° for 25 minutes or until lightly browned. Remove from oven; make deep indentions along the scored lines. Cool completely on cookie sheets. Break into wedges to serve.

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