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Scottish Shortbread Recipe

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

Contributor:  
Contributor:  
Drucilla Sharp Gambrell
Added: Friday, September 19, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 pound butter, room temperature – not margarine
1 3/4 to 2 cups sugar
4 to 5 cups of plain (unsifted) flour

Directions:
Directions:
Mix all ingredients. Start with 4 cups flour, adding more if needed, and mix all ingredients with hands. The dough will be stiff, and somewhat dry. Pat into a heavy, ungreased cookie sheet, (17x13x1/2). It should be about 1/4 inch thick. Smooth the edges. Pierce with a fork all the way through dough thickness 25 to 30 times at random. Bake at 300º. Remove from oven when sides are slightly brown and top is golden. Don’t over bake; the butter causes scorching. Let cool on rack for 10 minutes and cut while warm into strips, squares, or triangles with a thin and sharp paring knife. Cool completely before storing in air tight container. Freezes well.

Personal Notes:
Personal Notes:
Baking time varies with ovens: 40 to 50 minutes

 

 

 

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