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"The belly rules the mind."--Spanish Proverb

Kennedy Scotch Shortbread Cookies Recipe

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This recipe for Kennedy Scotch Shortbread Cookies is from North Bay Elementary Cook Book, 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:  
1 pound dark brown sugar
2 pounds butter
3 pounds flour (9 to 12 cups)
Directions:
Directions:
Place butter in large mixing bowl and bring to room temperature (overnight). When butter is softened add dark brown sugar; mixing by hand until brown sugar is completely incorporated. Add flour a few cups at a time mixing well with hands until dough holds together and is firm and can be shaped. Too much flour will make the cookies crumbly and too little flour will make cookies greasy.

When dough is ready divide into 4 and shape each quarter into small loaf shape on waxed paper (about 1 1/2 inches high and 3 inches wide). Wrap in waxed paper and refrigerate overnight.

After dough is well chilled, slice dough in 1/4 inch pieces and place on ungreased cookie sheet. Bake in 375 º oven and bake for 10 to 12 minutes.
Number Of Servings:
Number Of Servings:
6 to 8 dozen
Preparation Time:
Preparation Time:
12 hours

 

 

 

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