Title: Scotch Shortbread
Categories: Cookies
Yield: 48 servings
1 1/2 c Butter; softened
1/2 c Sugar
4 c Flour
DESCRIPTION: These buttery, bite-size shapes are always a hit. Heat oven
to 350. Cream butter and sugar. Work into flour. If dough is crumbly, add
up to 1\4 c more butter. Roll dough 1/3" thick on lightly floured board.
Cut into small shapes (I use aspic cutters). Place 1/2" apart on ungreased
cookie sheets. Bake about 20 minutes or until set, but not brown.
Immediately remove from baking sheet.
TERRY'S VARIATION: Use up to 3 C whole wheat flour and 1 C regular flour
for a nuttier-tasting shortbread. TERRY'S NOTES: These freeze beautifully
if well-wrapped for indefinite periods! Favorite shapes for kids: Stars &
Moons. Betty Crocker.
