Scotch Shortbread Recipe
This recipe is from an old cookbook, Festive Baking for
All Seasons, Pillsbury, 1976.
SCOTCH SHORTBREAD
1 cup butter or margarine, softened
1/2 cup sugar
2-1/4 cups Pillsbury's All Purpose or Unbleached Flour
Preheat oven to 375°F. In
medium bowl, blend butter and sugar; beat 1 minute at medium
speed. Add flour; blend to form stiff dough.
Divide dough in half; shape into balls. On one large
or two small cookie sheets, flatten each ball to a 6-inch
circle, about 1-inch thick. With a fork, prick lines
across circles, outlining 12 wedges on each. Bake 15
to 20 minutes until lightly browned. While warm cut
part way through along pricks. Cool; break into
wedges. 24 cookies.
Ref: 003643
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