Scotch Shortbread
Try tinting the dough before chilling it.
Ingredients
| 0.75 cup | 180 ml | butter or margarine |
| 0.25 cup | 60 ml | sugar |
| 2 cups | 480 ml | Gold Medal Flour |
Instructions
Mix butter and sugar thoroughly. Measure flour by dipping method (p. 5) or by sifting. Work in flour with hands. Chill dough. Heat oven to 350° (mod.). Roll dough ⅓ to ½″ thick. Cut into fancy shapes (small leaves, ovals, squares, etc.). Flute edges, if desired, by pinching between fingers as for pie crust. Place on ungreased baking sheet. Bake 20 to 25 min. (The tops do not brown during baking, nor do the shapes of the cookies change.) Makes about 2 doz. 1½ × 1″ cookies.
Note: Do not use Gold Medal Self-Rising Flour in this recipe.