"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
This recipe for Traditional Scottish Shortbread, by Sue Leinweber, is from Breid Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 c butter (no substitute) 1/4 c sugar 2 c flour (scant) 1/4 c rice flour
Cream butter until white, add sugar and continue to beat. Gradually add flour and rice flour. Turn onto floured board and knead lightly. Shape into two rounds. Mark edges with fork tines and prick top of round. Place on cookie sheet lined with waxed paper. Bake at 325º for 45 minutes. May substitute 1 tablespoon farina.
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