Scots shortbread

Yield: 1 Pan

Measure Ingredient
1½ cup Flour
1½ cup Confectioner's Sugar
1 cup Butter

Sift flour and confectioner's sugar, then cut in butter until the mixture is crumbly. Knead for 10 minutes.

Pat dough into a ¼-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 Posted to MM-Recipes Digest V4 #203 by BobbieB1@... on Aug 4, 1997

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