|
|
SCOTCH SHORTBREAD 1 c. (2 cubes) top grade butter 1/2 c. superfine granulated sugar 2 c. flour, sifted bits of red and green candied cherries for decoration Butter must be softened at room temperature, not melted. Mix softened butter with sugar and cream until fluffy. Add flour, 1 cup at a time and blend well with a fork. Work mixture into a ball as you would for pastry. Take half and roll out as for pie crust to about 1/3-inch thick. Cut with cookie cutters. ("Tea sandwich cutters" can be purchased in specialty kitchen shops and are perfect for scotch shortbread because of their richness.) The other half of the ingredients is to be handled the same way, adding to it what might be left after cutting the first batch of cookies. Bake on ungreased cookie sheet at 300 degrees for about 30 minutes. Check after 15 minutes, as shortbread should only be delicately browned. Decorate with bits of red and green candied cherries, if desired. Cookies should be stored in airtight container in refrigerator. Nice Christmas cookie. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |