Easy Scottish Shortbread
With thanks to Teddy Ellis. This is a standard in her Christmas cookie bags and was kind enough to give me the recipe.
1 cup (2 sticks) butter (must be butter)
1/2 cup sugar
2 cups flour
Preheat oven to 300 F
Beat butter and sugar until creamy and fluffy.
Gradually stir in flour until well mixed.
Spread or pat evenly in an ungreased 13x9 inch baking tin.
Bake in preheated oven for 30 to 40 minutes, or until lightly browned.
Immediately after removing from oven, pierce all over with a fork, cut into bars and sprinkle with colored sprinkles.
Cool completely before removing from pan.
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