Scotch shortbread (c&h)

Yield: 35 Cookies

Measure Ingredient
1 cup Butter
¾ cup C and H Powdered Sugar unsifted
½ teaspoon Almond extract
2½ cup All-purpose flour
¼ teaspoon Salt

Beat butter until soft. Add sugar and almond extract and beat until smooth. Add flour and salt, and mix well. Press dough evenly in 11 x 7 x 2-inch pan. Mark in 1-½ inch squares with a fork. Bake in 375-degree oven 25 minutes. Cut along markings while hot. Cool in pan.

Reprinted with permission from: Powdered Sugar Cookies from the C and H Sugar Kitchen by Jean Porter Electronic format by Karen Mintzias

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