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Great Grandma Maggie Cairns Early’s Scottish Shortbread Recipe

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This recipe for Great Grandma Maggie Cairns Early’s Scottish Shortbread is from Moffitt Cancer Center United Way Cookbook 2015, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 cups flour
2 cups butter, room temperature
1 cup sugar
Directions:
Directions:
1. Preheat oven to 350 degrees.
2. Work all three ingredients together with one’s fingers. Lightly pack into 13x9 inch pan (do not pack it densely though as that makes super hard cookies).
3. Bake in oven for approximately 40 minutes until the top is golden brown.
4. Remove from oven and immediately sprinkle lightly with sugar. Cut into squares while still warm.
5. Remove squares and place out to cool.
6. Once fully cooled, place into airtight containers. Tastes best 1-2 days post baking (i.e. after curing).
Personal Notes:
Personal Notes:
Scottish

 

 

 

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