"The belly rules the mind."--Spanish Proverb

Scottish Shortbread Recipe

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This recipe for Scottish Shortbread, by , is from Made with Love from Girl Scout Troop 3437, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cassidy Runyon
Added: Friday, October 26, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 cup unsalted butter

3/4 cup confectioner's sugar

1/2 teaspoon vanilla or almond extract

2 1/4 cups all purpose or pastry flour

1/4 cup rice flour

1/4 teaspoon salt

Directions:
Directions:
Beat butter until soft. Add sugar and extract. Beat until smooth. Stir salt into flour and mix well, then add flour and salt mixture to first mixture.

Press dough evenly into a round cake pan. Score into wedges (or petticoat tails) with a fork. Do not cut straight through the dough - score only 3/4 way through. Decorate lightly with patterns and frills if desired.

Bake in 375-degree oven 25 minutes. Cut along markings while still hot. Cool in pan, then turn out and sprinkle with a light dusting of confectioner's sugar if serving right away, or store in an airtight tin.

Personal Notes:
Personal Notes:
Cassidy's grandmother grew up in Scotland on a dairy farm. When she was in her 20's she made the move to America where she met her future husband and her stayed. Cassidy's grandma makes shortbread every holiday and for special events, it is a recipe she knows by heart. Cassidy loves her shortbread and wanted to share the recipe with her friends.

 

 

 

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