Yield: 2 disks, 16 large, imprinted wedges or about 24 small, irregular cookies.
1-3/4 cups all-purpose flour
3/4 cup powdered sugar, sifted after measuring
1/2 cup cake flour, sifted after measuring
1 cup butter, softened (no substitutes)
Heat oven to 350 degrees F.
In large bowl combine dry ingredients. Add butter and stir mixture with a fork until a soft dough forms. Divide dough in half. Press evenly in bottom of two 8-inch cake pans that have been very lightly sprayed with nonstick vegetable spray and then wiped out. Spread dough disks to about 7-1/2 inches wide and flute the edge with a spoon or finger.
Prick all over with a fork, then score with a sharp knife into small squares, being careful not to cut all the way through. Bake until light golden brown, 20 to 30 minutes. Cool on wire rack and serve or store.
To use shortbread molds (available at specialty cookware stores): Be sure to use the kind that you bake the dough right in, not the ones that just press a picture into the surface. The molds hold heat; bake at 325 degrees F to avoid overbrowning. Combine dough carefully to avoid introducing air bubbles and prick thoroughly but not all the way through.
Dough will keep at cool room temperature if you want to use only one mold. Be sure the mold is completely cool before shaping the second batch of shortbread.
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