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Scottish Shortbread Recipe

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This recipe for Scottish Shortbread is from The McKenny Family Cookbook Project, 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 lb sweet butter
1 C powdered sugar
¾ C corn starch
3 C sifted flour
Directions:
Directions:
Creram butter and sugar' blend well but do not overwork it. Work in flour and corn starch with wooden spoon and fingers. Turn dough out on lightly floured board to pat out. Divide in two equal portions. Pat into two 9" round pans; punch edges and prick all over with fork. If it is too soft and hard to manage, put into refrigerator for awhile (½ hour). Bake at 375º for 5 minutes. Lower heat to 300º and continue baking for 45-60 minutes more. When done, shortbread should be golden but not browned. Immediately get sharp knife and cut into wedges. Sprinkle some fine sugar over.
Personal Notes:
Personal Notes:
Bel's

 

 

 

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