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Shortbread: Scotch Shortbread




Source of Recipe


1890 Mildred's B & B, Washington


List of Ingredients




1 pound butter, softened
1 cup "superfine" sugar
3 cups flour
1 cup white rice flour
powdered sugar


Recipe



Work the butter with an electric mixer until it is smooth and creamy. Then gradually work in the sugar, creaming thoroughly. Sift in the flour and rice flour a little at a time, mixing in quickly.

Lightly dust two sheets of wax paper with powdered sugar. Roll out one-third of the dough between the two sheets until it is 1/2 to 3/4 inch thick. Cut dough with a deep cookie cutter. (I use one with fluted edges that measures 1-5/6 inch on the cutting edge.) Place cookies in an ungreased cookie sheet. Prick several times with a fine-tined fork all the way through. Bake in a preheated oven at 325 degrees for 5 minutes, then at 300 degrees for 15 to 20 minutes.

Makes: 6 dozen small cookies.

Note: Baked shortbread should be light in color, not browned at all -- just a trifle tan on the bottom. Mildred watches the cookies carefully during the last few minutes of cooking. They are a perfect snack with tea or coffee.