---------- 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.
  
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