"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Scotch Shortbread Recipe

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This recipe for Scotch Shortbread, by , is from The McCormick Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathy Miller
Added: Tuesday, July 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lb butter
1 C granulated sugar
4 C flour

Directions:
Directions:
Cut in ingredients as for pie crust. Press together and then roll 3/8" thick sheets (between 2 sheets waxed paper or parchment). Chill in refrigerator several hours. Cut into squares . Bake on 2-3 layers of heavy brown paper on cookie sheets. Do Not Brown. Bake at 250-275 for 1 hour. Do not cool on paper as they will pick up the "flavor" of the paper. Put confectioners sugar on cool cookie sheet and roll the warm cookies in the sugar and allow to cool. Store in airtight container. They improve with age (2-3 days). Can be kept longer in the freezer.

 

 

 

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