![]() ![]() |
Welcome to RecipeSource!RecipeSource is the new home of
SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. |
---------- Recipe via Meal-Master (tm) v8.05 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. ----- Plain Text Version of This Recipe for Printing or Saving | |
Copyright ©1995-2000 SOAR. ©2001-2017 RecipeSource. All Rights Reserved. All trademarks are the property of their respective owners. |