royal scottish shortbread

1 Servings
1 cup Butter (no substitutions!)
½ cup Powdered sugar
2 cups Flour

Cream together butter and sugar. Knead in flour. Place dough on cookie sheet and pat out a ¾ inch thick rectangle or circle. Prick surface.

Chill ½ hour. Bake 5 minutes at 375 degrees and 45 minutes at 300 degrees, until golden but not brown. Cut into squares or wedges.

[I've substituted whole wheat flour for half the white flour. It doesn't exactly make this a healthy treat, but it does add an interesting flavor and color.] Shared by Kathy Lankford Converted from INET55.TXT and Uploaded by D.WEISSGERBE

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