Title: Hambelton Hall's Scottish Shortbread
Categories: Beverages Cookie
Yield: 8 Servings
| 1 | c | Plus 2T sugar |
| 3/4 | lb | Sweet butter, room temp |
| 3 1/4 | c | Sifted all-purpose flour |
| 2/3 | c | Sifted cornstarch |
1. In a large bowl, beat 1 cup of the sugar with the butter until light
and fluffy. 2. Sift together the flour and cornstarch and gradually mix
into the creamed butter. Gather the dough into a ball and flatten into a
disk. Wrap in waxed paper and refrigerate for 1 hour. 3. Preheat oven to
225F. Trace a 12-inch circle on a large baking sheet. Pat out the chilled
dough to fit the circle, taking care that the top is even and smooth. Score
the top of the pastry into 8 equal wedges. Press decorative designs into
the edges, if desired. 4. Bake the shortbread in the upper middle of the
oven for 35 minutes; do not allow to color. Remove from the oven, sprinkle
with the remaining 2 tablespoons sugar and let cool on the sheet. Break
into wedges before serving. By fatfree-request@fatfree.com on Jun 16, 1997