"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Genuine Scotch Shortbread Recipe

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This recipe for Genuine Scotch Shortbread, by , is from NCAL KP HealthConnect Cookbook 2008, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joan Zuniga, Structures, Rev. Cap.
Added: Friday, November 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 c. sifted all purpose flour
1/2 pound butter; no substitutes
1/2 c. fine granulated sugar
1 Tbsp. cornstarch

Directions:
Directions:
335 Preheated oven - YES ..335! Cream butter and Sugar together thoroughly. Sift Flour. Measure and add 3 cups sifted flour and 1 Tbsp. cornstarch to butter/sugar mixture. Blend in thoroughly. On lightly floured board pat dough into a large pancake abut 1/2" thick. Prick the entire surface with fork. Cut into equal sized wedges. Bake on LIGHTLY greased cookie sheet for 25 minutes. Turn off oven and leave for an additional 5 minutes. Remove from oven and let the shortbread cool on the pan for about 10 minutes before removing.

Personal Notes:
Personal Notes:
This recipe is the real deal. It was given to me by my dear Scottish neighbors of my childhood. Having no children of their own they shared many of their traditions with our family. It was indeed a privilege to have him share his Scottish recipe with me. I pass it on to all lovers of this simply delicious treat!

 

 

 

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