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    Shortbread: Scottish Shortbread Cookie


    Source of Recipe


    REC.FOOD.RECIPES ARCHIVES, by William Hayes

    List of Ingredients




    1/4 c Confectioners sugar
    1/4 c Granulated sugar
    2 1/2 Sticks butter refrigerated and cut into 8 to 10 pieces (1 1/4 cup total)
    2 1/2 c All purpose flour

    Recipe



    Preheat oven to 275ºF. Place sugars in food processor and process until very fine. Add butter; pulse until sugar disappears. Add fllour; pulse until no dry flour particles remain. (Mixture will be moist and crumbly.) Place in plastic bag and press together to form dough; knead lightly until dough holds together. Remove from bag. Shape dough into i-inch balls, Place on unbuttered cookie sheets 2 inches apart. Flatten each with a cookie press, fork. or the bottom of a glass lightly moisened with water. Bake 45 minutes to 1 hour or until pale golden. Remove from cookie sheets; cool completely on wire racks. Yields: about 4 dozen.

 

 

 

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