Recipe information
Yield
makes enough for 3 loaves (about 3 cups)
Ingredients
1 2/3 cups confectioners’ sugar
1 1/3 cups all-purpose flour
1 1/2 sticks (3/4 cup) unsalted butter, room temperature
Preparation
Combine sugar and flour in a large bowl. Using a pastry blender, cut in butter until mixture resembles coarse crumbs with some larger clumps remaining.
Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter
