Leslie....I posted a shortbread recipe here
some time ago...I thought you saved it.
KitchenAid Shortbread
250F
10x15
2 cups- 4 sticks-1 pound butter (unsalted for preference, salted works anyway)
2 cups sugar..white or light brown. If light brown, firmly packed.
5 cups unsifted all purpose flour (I like King Arthur all purpose, but Gold Medal and Pillsbury work, too)
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In mixer, with flat beater, cream the butter and sugar. Really wail on it...about 5 minutes or so. (Yes. But not above "medium," or about 4 on an 10 speed).
Stop and scrape.
Add the flour, a cup at a time, stopping and scraping twice.
Dump onto clean but ungreased 10x15 pan. With floured fingers, press into the pan evenly. I like to put some dough in each corner and press it out into the centre.
Dock well. That is, prick the surface nicely with a fork.
Place in preheated 250F oven, and bake for about 45 minutes. Should be "squdgy-firm" when poked. Will solidify while cooling.
Remove from oven, cool on rack. At about 10 minutes out, score deeply with a small sharp knife.
Score again when fully cool.
Yield: to the temptation.
Makes: a lot.
Variations--------
Cocoa shortbread. White sugar, 1/2 cup cocoa instead of 1/2 cup of the flour. Add a dash of almond extract...up to a teaspoon. Add a dash of coconut extract...
Spiced shorthread. brown sugar, 2 teaspoons cinnamon, more than a few raspings of nutmeg.
Enjoy!
I like the Pam for Baking. No current experience with the other brands.
Lawrence/Maytagbear