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Title: Scots Shortbread
Categories: Cookie
Yield: 1 Pan
| 1 1/2 | c | Flour |
| 1 1/2 | c | Confectioner's Sugar |
| 1 | c | Butter |
Sift flour and confectioner's sugar, then cut in butter until the mixture is crumbly. Knead for 10 minutes.
Pat dough into a 1/4-inch-thick rectangle (14 by 12 inches) on an ungreased cookie sheet. Cut into 2-inch diamonds or squares.
Bake at 300 F, 45 minutes or until golden.
Recut the cookies at the marks and separate carefully while still warm.
Lynn Sacerdote
MM by Dave Sacerdote
Dave's notes: This was a great favorite of my grandfather, Albert Stewart.
Rather than greasing a cookie sheet, though, I prefer to make these on a
cookie sheet lined with parchment. From: Dave Sacerdote Date: 12 Feb 97 By
"Rick Matejka" previous next