The recipe is about as simple as it gets, as shortbread usually is. The trick lies in the technique. No overmixing. Make sure the ingredients are at the right temperature. Butter must be soft but not oily.
The cooking time is approximate, although pretty close. Don't attempt to adjust the temperature to shorten the time. It won't work. These cookies do not have the same affect or taste when browned. And given the amount of butter in them, that happens easily. Nor have I found that using parchment to be very effective. These cookies need to stick directly to an ungreased cookie sheet.
Cookie Press Shortbread2 1/2 c pastry flour
1/4 t salt
1/2 c icing sugar
1 c softened butter
Mix all ingredients together, using a stand mixer works best. Add food colouring if desired.
Bake at 275 for 45 minutes. Do not allow to brown
These can be decorated with coloured sugar before baking.
Do not refrigerate dough 1. 2.