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Scottish Shortbread Recipe

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

Contributor:  
Contributor:  
Terri McKenny

Category:
Category:

Ingredients:  
Ingredients:  
1 lb sweet butter
1 C powdered sugar
C corn starch
3 C sifted flour

Directions:
Directions:
Creram butter and sugar' blend well but do not overwork it. Work in flour and corn starch with wooden spoon and fingers. Turn dough out on lightly floured board to pat out. Divide in two equal portions. Pat into two 9" round pans; punch edges and prick all over with fork. If it is too soft and hard to manage, put into refrigerator for awhile ( hour). Bake at 375 for 5 minutes. Lower heat to 300 and continue baking for 45-60 minutes more. When done, shortbread should be golden but not browned. Immediately get sharp knife and cut into wedges. Sprinkle some fine sugar over.

Personal Notes:
Personal Notes:
Bel's

 

 

 

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