"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Scotch Shortbread Recipe

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

Contributor:  
Contributor:  
Danielle Ashton
Added: Saturday, May 23, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 cup butter
2 cups sifted all-purpose flour
1/2 cup powdered sugar
1/4 tsp salt

Directions:
Directions:
(1) Preheat oven to 325
(2) cream butter
(3) sift together flour, sugar and salt
(4) blend dry ingredients into butter. Pat dough into an ungreased 9by9 inch pan and press edges down. Pierce with a fork through th dough every half-inch. Bake 25-30 min.
(5) Cut into squares while warm.

Number Of Servings:
Number Of Servings:
15 squares
Preparation Time:
Preparation Time:
10 min
Personal Notes:
Personal Notes:

 

 

 

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