"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

SCOTTISH SHORTBREAD Recipe

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This recipe for SCOTTISH SHORTBREAD, by , is from Eating With the Andersons, A Desert Experience, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Keys
Added: Tuesday, February 27, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 cups of flour
3 sticks of real butter, (not margarine)
1 egg
1 cup of sugar

Directions:
Directions:
Mix all ingredients in bowl adding more flour if necessary to keep from sticking to side of bowl. Divide the dough into two equal parts, and put it in 8 1/2 inch glass pie plates. Pinch edges of shortbread around the perimeter of pie dish. Pierce top of shortbread randomly with fork. Bake at 200 to 225 degrees for two hours, rotating pie plates from top to bottom shelves after one hour. Around two hours, check bottom of plates for a golden brown color. Remove from oven and let sit for one half hour. Slightly push on edge of bread to break seal on plate. Let cool completely before removing from plate.

Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Pat was another long time neighbor when I was growing up on Azalea Dr.

 

 

 

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