Scottish Shortbread

Recipe for "Scottish Shortbread,"a recipe "from the kitchen of Mabel Fairweather."

1/2 cup soft butter (butter only)
1/2 cup very fine sugar
2 cups sifted flour

Cream butter until soft and fluffy. Add sugar gradually. and work until light. Add 1 3/4 cups flour, reserve 1/4 cup for bake board and blend well. Turn out dough and gradually knead in remaining flour. Press evenly into 8" aluminum ungreased cake tin. Score edges and thoroughly prick all over with a fork. (Last step very important).

Bake in a moderate oven 325- 350 degrees F (depending on your oven) for approx. 1/2 to 3/4 of an hour, or until nice golden colour and is shriking from sides of pan. Let cool in pan and then on wire rack until thoroughly cool. Store in airtight tin.

Found in "The Cookie Book: Delectable and Delicious Dainties" compiled by Nellie Watts. Published by Culinary Arts Press, 1939.

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