Shortbread \\ scottish

Yield: 1 batch

Measure Ingredient
2 cups All purpose flour
1 \N Heaping tbs. cornstarch
½ cup Sugar
½ pounds Butter, softened

Place all of the dry ingredients in a mixing bowl and blend well. If y have a heavy-duty electric mixer, cut in the butter with the machine. not, do it by hand with a pastry blender. Knead the dough by hand for just a moment and form it into a circle ¾ inch thick on a nonstick baking sheet, and flute the edges. Prick the whole circle with a fork. Bake in a preheated 325 F. oven for ½ hour, or until it just begins turn a light golden brown. Allow it to cool for a few minutes, and the remove it to a rack for the final cooling. When cool, the cookie can b cut, but the Scots simply bread it up into pieces and serve it with tea

Note. If you wish to form smaller cookies from this recipe, just remember to watch the baking time. Smaller cookies will cook more quickly. Recipe from the Fugal Gourmet.

Submitted By RICH HARPER On 07-17-95

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