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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