Scotch Shortbread
Ingredients
- 1 cup Sweet Butter
- 1/2 cup confectioners sugar 2 1/4 oz
- 2 cups all-purpose flour sifted, 9 oz
Instructions
- Cream butter and beat in sugar gradually.
- Mix in flour well.
- Turn dough out on a baking sheet and pat into a circle about 3/4 inch thick and 7 inches in diameter.
- Pinch the edge of cake all the way around and prick all over with a fork.
- Chill at least 1/2 hour. Bake shortbread in moderate oven 375 degrees 5 minutes then reduce heat to 300 degrees and bake about 45 minutes longer.
- Shortbread should be pale gold, not brown, when done.
- While still warm, cut in wedges. Small ones. This is rich and disappears fast, makes 16 wedges.
Notes
Never, never, NEVER use any shortening but butter in this recipe if you would master the art of Scottish baking.