SCOTCH SHORTBREAD COOKIES
Source of Recipe
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List of Ingredients
1 cup butter
2 1/2 cups sifted all purpose flour
1/2 cup sugar
Recipe
Blend butter and sugar into creamy,
light, fluffy mixture using electric
mixer.
Stir in flour and continue to blend
until completely mixed.
Form ball in mixing bowl, cover and
store in refrigerator for 3 to 4 hours.
Preheat oven to 300 degrees F.
Cut chilled dough ball in half and form
two flat round patties (about 1/4 inch high;
not too thin and not too thick).
Each dough patty will be about 7 inches in
diameter.
Place both patties on ungreased cookie sheet.
Use fork to poke patties to form a pattern
that divides (but does not separate) patties
into pie - shaped wedges.
Sprinkle lightly with sugar.
Place cookie sheet with patties in 300 degree F
oven for about 30 minutes.
If cookies are permitted to brown, they have
been over-cooked.
After baking, let shortbread patties cool
slightly for about 10 minutes (patties should
be firm).
Remove from sheet using a spatula.
The wedge pattern used will determine the
number and size of the shortbread cookies made.
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