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Scottish Shortbread Recipe

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

Contributor:  
Contributor:  
Aunt Edythe Nina Grace Maxon

Category:
Category:

Ingredients:  
Ingredients:  
2 cups salted butter
1 cup brown sugar
4 1/2 cups all-purpose flour

Directions:
Directions:
Preheat oven to 325’ degrees

Cream butter and brown sugar together in a bowl. Add 3 to 3 3/4 cups flour. Mix well.
Sprinkle board with the remaining flour. Knead for 5 minutes, adding enough flour tomake a soft dough. Spread into 8X8 or 9X9 pan, prick with fork over entire bread.

Bake at 325 degrees for 25 to 30 minutes or until lightly golden. While the shortbread is still hot, use a sharp knife to cut shortbread all the way through into squares. Allow shortbread to cool completely, when cool shortbread pieces should break apart easily. Store in airtight container.

Personal Notes:
Personal Notes:
At Christmas when Uncle Clark and Aunt Edythe would come to visit she always brought her homemade shortbread. She said Christmas wasn’t Christmas without shortbread. Aunt Edythe was Scot-Canadian and very proud of it. While working on her family history we found one of her ancestors was Irish, she was so insulted and insisted it was an error. Uncle Clark enjoyed their banter between her English heritage and his Irish heritage, he said she insisted any of his Irish wall decor in his bar had to be on the wall that didn't have a view when you walked into their house, everyone knew where it hung.

 

 

 

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