Title: Scottish Shortbread Cookies
Categories: Cookie
Yield: 4 Dozen

1/4	c	Each: confectioner's sugar, granulated sugar
1 1/4	c	Butter, refrigerated and cut into 8-10 pieces
2 1/2	c	All-purpose flour

Preheat oven to 275^. Place sugars in food processor and process until very fine. Add butter; pulse until sugar disappears. Add flour; pulse until no dry flour particles remain (mixture will be moist and crumbly.). Place in plastic bag and press together to form dough; knead lightly until dough holds together. Remove from bag. Shape dough into 1" balls. Place on ungreased cookie sheets 2" apart. Flatten each with a cookie mold, fork or the bottom of a glass lightly moistened with water. Bake 45 minutes to 1 hour or until pale golden in color. Remove from cookie sheets; cool completely on wire racks. Yield; about 4 dozen cookies.

Adapted from "Rose's Christmas Cookies", published by William Morrow Inc.

~End Recipe Export- Tested in the kitchen of Bill and Syd Kerr

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