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"Hunger is the best sauce in the world."--Cervantes

Jessie's Scotch Shortbread Recipe

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This recipe for Jessie's Scotch Shortbread is from Favorite Recipes from Susan's Kitchen, 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 lb butter, at room temperature. (No substitutes.)
1 C powdered sugar
4 C flour, scooped and leveled
1/3 C cornstarch
Directions:
Directions:
I large bowl cream butter with wooden spoon. Gradually add sugar, creaming well. Add flour and cornstarch, which have been sifted together, a little at a time, creaming until dry ingredients have been blended. Gather mixture into a ball, knead with warm hands on lightly floured board for 5-10 mins. With rolling pin roll out about 1/2" thick.

Cut into 1 1/2" squares, prick top with fork tines, or use Springerle roller to make designs. Bake on ungreased cookie sheet in preheated 325º oven for 25-30 mins or until barely showing signs of browning. Tops of cookies do not brown much nor do shapes of cookies change.

Remove cookies to rack, allow to cool. Store in foil-lined tightly covered tin. Shortbrread may be eaten at once, but ripens and mellow with age. Keeps indefinitely.
Number Of Servings:
Number Of Servings:
6 dozen squares.

 

 

 

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