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Scottish
Shortbread |
I use my mixer
to make this dough because I am lazy. I have read recipes that are
very fussy about getting this recipe right. I have yet to notice
anyone turning up their noses whether it is undercooked, overcooked,
overbeaten or whatever. Also, I had to alter the cooking times to
suit my oven, which is slower than Nancy's-Kate
1 lb. unsalted
butter
1 cup sugar
4 cups flour
2 teaspoons vanilla
Cream sugar,
butter, add flour and vanilla. Mix with wooden spoon (work with
fingers if necessary) and press into pan (approximately 10 x 16)
Prick with a fork.
Bake 50 minutes at 275º, turn to 325º and bake 20 minutes or until
light brown. Sprinkle with sugar and cut into shapes with knife,
leave in pan until cool.
Don’t handle dough too much, it gets tough.
-Nancy Hutchins
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