SHORTBREAD

SHORTBREAD

1 c. margarine (add a little more if too dry or crumbly)

2/3 c. firmly packed brown sugar

2 1/2 c. flour

3 tsp Amaretto Extract or Almond or Vanilla

In a bowl, mix all ingredients. Blend. Will still be crumbly

Put on an ungreased cookie sheet. One batch of this recipe fills about 1/2 of a large cookie sheet. Pat down flat.

Bake at 300° F for 25 minutes.

Cut into squares when still warm. Use plastic knife.

Variation: add 1/2 cup to 1 cup slivered almonds

Prep time: 5 minutes
Adapted from Chatelaine Cookbook p.610