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Scottish Shortbread Recipe

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This recipe for Scottish Shortbread, by , is from RQ&N Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tana Graham
Added: Tuesday, September 19, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. butter (room temperature)
1 cup rice flour
3 cups flour
1 cup sugar

Directions:
Directions:
Cream butter and sugar. Mix flour and rice flour (rice flour can be acquired at health food grocery stores). Add to butter and sugar mixture. Knead into smooth ball (about 10 minutes).

You can make whatever shape of shortbread you prefer. I push the mixture down into a cookie sheet and after it's cooled, I break it into pieces or perforate bars with a fork and break the bars when it's cooled. But you can make two huge pies or smaller cookies, whatever.

Bake in 350 oven, middle shelf, 19-20 minutes or until edges are just starting to brown. While hot, sprinkle with very fine granulated sugar. Leave on cookie sheet until cold.

Personal Notes:
Personal Notes:
Because of our Scottish name (heritage) I make this every Christmas to give to neighbors (and share with RQ&Ners). I've tried a lot of shortbread recipes and prefer this one.

 

 

 

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