"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Scotch Shortbread Recipe

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This recipe for Scotch Shortbread, by , is from Mom's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cindy Odell

Category:
Category:

Ingredients:  
Ingredients:  
Preheat over to 350

3/4 cup (1 1/2 sticks) real butter - do not substitute
1/4 cup granulated sugar
2 cups flour (all purpose)


Possible additions:
Ghiardelli mini chocolate chips
Hershey's Cinnamon Chips
Heath Chips
Dried fruit -- cranberries, cherries etc

You could also lightly sprinkle coarse colored sugar on each.

Directions:
Directions:
Cream the butter and sugar.
Stir in flour until well mixed.

If the dough is too crumbly, add 1 -2 additional tablespoons of butter (very soft or melted). Some brands of butter just seem to need this little extra to make the dough workable and the cookies tender.

Roll or pat the dough to 1/4" thickness. Cut out circles approximately 6". Place onto cookies sheet. Cut circles into wedges. (I use pizza cutter) Push the wedges apart just a hair for more even baking.

Bake 20 minutes at 350

Personal Notes:
Personal Notes:
This recipe came from our friend Dwyne Patrick.
I have made these by hand and in my KitchenAid stand mixer using the batter blade.

 

 

 

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