Scotch Shortbread
Yield
35 cookiesPrep
20 minCook
25 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
|
|
| ¾ | cup |
powdered sugar
unsifted |
|
| ½ | teaspoon |
almond extract
|
*
|
| 2 ½ | cups |
all-purpose flour
|
|
| ¼ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
|
|
| 177 | ml |
powdered sugar
unsifted |
|
| 2.5 | ml |
almond extract
|
*
|
| 591 | ml |
all-purpose flour
|
|
| 1.3 | ml |
salt
|
|
Directions
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 1½ inch squares with a fork.
Bake in 375℉ (190℃) F oven 25 minutes.
Cut along markings while hot. Cool in pan.
