"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Scottish Shortbread Recipe

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Scottish Shortbread image

 

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

Contributor:  
Contributor:  
Ginny Poon

Category:
Category:

Ingredients:  
Ingredients:  
1 lb unsalted butter
1 cup rice flour
3 cups all purpose flour
1 cup sugar

Directions:
Directions:
Preheat 325F
Cream butter and sugar
sift 2 flours
add to mixture and mix until smooth
press down with palm on cookie sheet
Bake for 40 min
when still warm from oven, sprinkle with sugar over cookie sheet
before it cools down, use paring knife to cut into small rectangular shapes

Number Of Servings:
Number Of Servings:
numerous
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
store in covered tin in room temperature up to two months.
also will freeze well

 

 

 

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