Scottish Shortbread Recipe
Summary
Main IngredientMilk Product
Ingredients
2 cups sifted all purpose flour
6 tablespoons sugar
2 tablespoons cornstarch
3/4 cup butter
Directions
Sift flour, sugar, and cornstarch into a bowl.
Cut in butter until mixture becomes a soft dough (requires working beyond the stage when particles are the size of rice kernels).
Shape dough into a ball; knead lightly with fingertips until mixture holds together.
Roll half of the dough at a time 1/4 to 1/2 inch thick on a floured surface.
Cut into 1 1/2x1/2 inch strips, or use fancy cutters.
Place on ungreased cookie sheets.
Bake at 350°F 25 to 30 minutes; do not brown.
Cut in butter until mixture becomes a soft dough (requires working beyond the stage when particles are the size of rice kernels).
Shape dough into a ball; knead lightly with fingertips until mixture holds together.
Roll half of the dough at a time 1/4 to 1/2 inch thick on a floured surface.
Cut into 1 1/2x1/2 inch strips, or use fancy cutters.
Place on ungreased cookie sheets.
Bake at 350°F 25 to 30 minutes; do not brown.
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