Shortbread

This recipe has been a favorite in my family for many years. My mother says that her Scottish Sunday school teacher gave it to her. The recipe is best made during the colder months since it has a lot of butter in it; if you try making this during the summer, work in a very cold room. Itís a very simple recipe, but you need to learn how the batter "feels" when it is ready. Some cooks are squeamish when they find out the recipe calls for getting your hands into the whole mix to mix it together, but that is really the only way to really tell if the batter is done and ready to cook

Ingredients: 1 pound butter at room temperature (do not use margarine), 1 cup brown sugar (packed), 4 cups flour.

Directions: Preheat oven to 300 degrees. Cream the butter and gradually add sugar. Blend in the flour gradually, using hands as the dough thickens. (Really when I do this, I just dump everything in a large bowl and start mixing with my hands.) When the dough is thoroughly mixed, put the dough on a lightly floured bread board and knead into a circle. Roll dough to ¼ inch thick. Cut into desired shapes, prick with a fork and bake for 20 to 25 minutes, cookies should be lightly brown

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