Scotch Shortbread

Preheat oven 300°F

1 cup butter

3 cups flour

1 cup very granulated sugar

Thoroughly cream butter and sugar.  Add 2 ½ cups flour and mix. Turn out on a flour counter with the remaining ½ cup flour. Knead in remaining flour until dough cracks and does NOT stick to the counter. Roll ¼” thick; cut into 2×3 squares.

Bake on ungreased cookie sheet at 300°F for 20 minutes or until slightly brown.


Makes two dozen.