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Scots Shortbread




Source of Recipe


Courtesy of CookieClubRecipes.com


Recipe Introduction


This recipe is from a Scots cookbook of a friend in the 1970's and is so buttery and tender good. What I have left over from us and what we have given to friends are frozen to be enjoyed later. I hope the members will enjoy them as much as we do.


List of Ingredients




1 lb (2 c.) sweet butter, room temperature
1 c. confectioners' sugar
3 c. flour
1 c. rice flour or 3/4 c. cornstarch (I use the cornstarch)

Recipe



Cream butter and add sugar gradually. Blend well, but don't overwork it or let butter become oily. Gradually work in the flour and cornstarch.

Turn dough out on lightly floured board to pat out. You can use part confectioners' sugar and part flour to flour the board for better results. Pat dough into two circles about 3/4" thick. Ping edges and prick all over with a fork (more traditional look).

Place on a baking sheet. If day is warm, chill in refrigerator or freezer for 1/2 hour. Set oven to 375F and bake shortbread at this temperature for 5 minutes. Lower oven heat to 300F and bake for 45-60 minutes or until golden but NOT brown. Cut into wedges or squares while still warm.
Stores well and can also be frozen.

Submitted by: C. Haessler from the cookie club
Kat