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Traditional Scottish Shortbread




Source of Recipe


William Irvine


List of Ingredients




1 Lb Sweet Butter
1 C Powdered Sugar
4 C Flour

Recipe



Cream butter, add sugar gradually. Blend with, but don't overwork it or let butter become oily. Gradually work in flour. Turn out onto lightly floured board to pat out. (use part confectioner's sugar and part flour on board)

NEXT STEP, MAY BE CUT EITHER WAY.
1. Roll 1/4 to 1/2 inch thick. cut into small (1 1/2 in) rounds. Prick twice, then chill. Bake at 300°F for 20-25 minutes, or until barely golden brown.
OR
2. Roll 3/4 inch thick - pinch edges, prick all over with a fork. Bake 375°F for 5 minutes, then reduce heat to 300°F and bake 45-60 minutes, or until lightly golden brown.