"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Scotch Shortbread Recipe

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This recipe for Scotch Shortbread, by , is from Our Family Cookbook Project 2006, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ross (Lupe) Babish- San Jose, CA
Added: Saturday, February 11, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 1/4 c. flour
1/4 c. sugar
1/2 c. sliced, room temperature butter
3 T. cornstarch
1 T. sugar

Directions:
Directions:
Preheat oven 375 F. Combine first 4 ingredients in medium bowl and blend until finely crumbled. Pat dough into 8 or 9-inch baking pan (spring form pan). Press edges with lines of fork; gently prick bottom. Bake until lightly golden, about 25 minutes. Cool in pan 5 minutes. Cut into wedges with sharp knife. Sprinkle top with remaining sugar. Let cool 30 minutes.

 

 

 

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