Sweet Scotch Shortbread With Butter Recipe
How about trying a great scotch shortbread recipe? There is not a single month when I don't serve this yummy dessert! When it comes to cooking I am my worst critic. Kindly comment and let me know how good or bad this scotch shortbread is.
Ingredients
1 1/2 cups all purpose flour
1 1/2 cups sifted 10X (confectioners' powdered) sugar
1 cup butter or margarine
Directions
1. Sift flour and 10X sugar into medium-size bowl; cut in butter or margarine with pastry blender until mixture is crumbly. Work dough into a ball with hands and knead about 10 minutes, or until very smooth.
2. Pat dough into a 14x 12-inch rectangle, 1/4 inch thick, on large cookie sheet; cut into 2-inch diamonds or squares with sharp knife, but do not separate cookies.
3. Bake in slow oven (300°) 45 minutes, or until firm and delicately golden.
4. Recut cookies at marks and separate very carefully; remove from cookie sheets with pancake turner. Cool on wire racks. These cookies are very delicate, so handle carefully. Store between layers of wax paper in airtight container.
2. Pat dough into a 14x 12-inch rectangle, 1/4 inch thick, on large cookie sheet; cut into 2-inch diamonds or squares with sharp knife, but do not separate cookies.
3. Bake in slow oven (300°) 45 minutes, or until firm and delicately golden.
4. Recut cookies at marks and separate very carefully; remove from cookie sheets with pancake turner. Cool on wire racks. These cookies are very delicate, so handle carefully. Store between layers of wax paper in airtight container.
