Shortnin' Bread

Preheat oven to 350 degrees. Makes two 8" or one 9x15 pan. Let 1 cup butter come to room temperature, then cream it with the dry mix. As the dough forms, knead remaining mix into it on an unfloured surface. Don't worry if the dough is crumbly at first, it will bind together with kneading.

Spray your pan with nonstick vegetable spray. You may use any 8" pan. There are some lovely ceramic shortbread pans available. Press the dough into the pan. Try for an even thickness.

I find it best to cut the shortbread dough before baking. Leave the pieces in place, still touching. Prick the entire surface with a fork and bake the shortbread in the pan in a preheated 325 degree oven for 35 to 40 minutes or until lightly browned. Be sure the center is not still doughy.

Let the pan cool for 10 minutes before turning the shortbread over onto a flat plate or board. If it doesn't come out right away, give it a tap on the bottom or tap the edge of the pan on the plate. This should loosen it. Separate the pieces while it is still warm.

Shortbread, or 'shortnin' bread as it is often called, is wonderful warm with ice cream or spread with a little jam.