Scottish Shortbread/Country Christmas
Scottish Shortbread/Country Christmas recipe 195
Preheat oven to 325℉ (160℃).
Sift together flours.
Beat butter and sugar in large bowl with electric mixer until creamy.
Blend in ¾ of flour until mixture resembles fine crumbs.
Stir in remaining flour by hand.
Press dough firmly into ungreased 15½x10½x1inch jelly-roll pan or two 9 inch fluted tart pans; crimp and flute edges, if desired.
Bake 40 to 45 minutes until light brown.
Place pan on wire rack.
Cut into bars or wedges while warm.
Decorate with candied fruit, if desired.
Store in airtight containers.