Short Bread

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<?xml version="1.0" encoding="UTF-8"?>
<!DOCTYPE recipe SYSTEM "../../dtd/recipe.dtd">
<?xml-stylesheet type="text/xsl" href="../../style/recipe.xsl" ?>
<!-- Transcribed from an original family recipe card for the Trillium University Cookbook. -->

<recipe>
	<title>Short Bread</title>
	<cook>Marge</cook>
	<category>Cookies</category>
	<description></description>
	<prep_time></prep_time>
	<illustration href="../../images/recipes/shortbread-cards.jpg" />
	<ingredients>
		<item>2 cups cake flour</item>
		<item>1 cup butter</item>
		<item>1/2 cup sugar</item>
		<item>Additional flour for working the dough</item>
		<item>Sugar for the tops</item>
	</ingredients>
	<directions>
		<step>Mix like bread; use lots of flour until dry and the dough cracks.</step>
		<step>Roll out and use a cookie cutter.</step>
		<step>Sugar the tops. The card then says, “when you serve them.”</step>
		<step>Bake at 325°F for 30 minutes; watch them because they burn easily and fast.</step>
		<step>Store in a tight tin.</step>
	</directions>
	<yield></yield>
	<comment>Marge wrote this for Lil and Harold at Christmas 1971: “No matter how hard I have tried — they never are as good as mother&#x27;s. Maybe you will have better luck. She never gave out her Short Bread recipe.” She closes with “This is close.” A third image supplied in the numbered set appears to contain a separate untitled tart/pie note rather than part of this shortbread recipe; that scan is preserved separately as shortbread3-unidentified-extra-card.jpg.</comment>
</recipe>