Cookies & Bars
-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-

Jean's Scottish Shortbread

-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
This recipe was taught to my mother by a Scottish neighbor, Jean, and mom passed it on to me. I tried the Cinnamon Shortbread variant on a whim; everyone else seems to prefer it, but I like the original. Either way, it is a delicious butter cookie! - joe
-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-

Ingredients


Directions

Preheat oven to 350 degrees. Mix flour and sugar and set aside. In a large bowl, knead the butter well, until soft. Gradually add the flour/sugar mixture while continuing to knead, until all is well mixed. Do not over work!

Press into an ungreased 11x17 pan. Take a fork and poke through the dough across the width of the pan, making similar lines about 1-1/4" apart down the length of the pan.

Bake at 350 degrees for 15 minutes, and then 250 degrees for 35 minutes. When done, cut immediately into bars, about 3/4 x 2 inches each (or whatever size you want). When almost cool, sprinkle generously with superfine sugar. Makes about 8 dozen cookies.


Variations

Cinnamon Shortbread
Add the following to the flour/sugar mix, before it is added to the butter:


Tips & Notes


Copyright © William T. Zander & Joseph L. Casadonte Jr. 1997. All rights reserved.
Jean's Scottish Shortbread / 29 November 1997 / joc@netaxs.com
HTML 3.2 Validated!