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Scotch Shortbread




Source of Recipe


Mrs. I. M. Cochran; Comanche Study Club cookbook; Comanche, TX, 1927


List of Ingredients




4 c Flour
1 c Butter
1 c Sugar
1 Egg

Recipe



Cream butter and sugar, blend flour with them. Add whole egg and mix well. Knead this on board until smooth and with the palm of hand at the edge, press flat with the knuckles or finger tips of other hand. Do this until it is about 1/2" thick (dough will be too short to use a rolling pin). Bake in a slow oven until light brown.