Scots Shortbread
Yield
1 dozenPrep
15 minCook
45 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
all-purpose flour
|
|
| 1 ½ | cups |
powdered sugar
|
|
| 1 | cup |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
all-purpose flour
|
|
| 355 | ml |
powdered sugar
|
|
| 237 | ml |
butter
|
|
Directions
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.
