Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Scottish Shortbread




Source of Recipe


Sunset, November 2003






Recipe Introduction


Store these rich shortbread wedges airtight for up to 1 week.







List of Ingredients



• 1 cup (1/2 lb.) butter, at room temperature
  
• 1/2 cup plus 2 tablespoons sugar
  
• 6 tablespoons cornstarch
  
• 2 1/2 cups all-purpose flour
  






Instructions



1. In a food processor, whirl butter, 1/2 cup sugar, cornstarch, and flour together until smooth. Or, in a bowl, with an electric mixer on medium speed, beat butter, 1/2 cup sugar, and cornstarch until smooth; stir in flour until mixture is no longer crumbly and starts to come together in a ball.
   
2. Press dough evenly into two 9-inch round pans with removable rims. Press edges of dough with fork tines to make a ridge pattern. Then, with fork tines, pierce dough all over in parallel lines 1 inch apart.
   
3. Bake shortbread in a 300° oven until firm to touch and golden at edges, about 45 minutes. Sprinkle while hot with remaining 2 tablespoons sugar, then let cool 10 minutes.
   
4. Remove pan rims from warm shortbread. Cut each round into 12 wedges. Cool completely on pan bottoms on racks.
   






Final Comments


Makes 24 cookies