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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Jessie's Scotch Shortbread Recipe

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This recipe for Jessie's Scotch Shortbread is from Dangerfield Tried & Proven, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound butter (room temperature)
1 cup powdered sugar
4 cups unsifted flour
1/3 cup cornstarch
Directions:
Directions:
Cream butter in bowl with wooden spoon and gradually add sugar, creaming well together. Then add flour and cornstarch which have been sifted together, a little at a time, creaming all the while.

When all the flour has been blended in, gather mixture into a ball and knead on lightly floured board for 5 or 10 minutes. With rolling pin, roll out about 1/2 to 1/3 inch thick. Cut into 1-1/2 inch squares, prick the top with a fork, and back on ungreased cookie sheet at 325º for about 25 to 30 minutes or until very lightly browned. (The tops do not brown much during baking, nor do the shapes of the cookies change.)

Remove cookies to rack and allow to cool. Store in and allow to cool. Store in biscuit tin, tightly covered.

 

 

 

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