Scottish shortbread

Scottish Shortbread
1 pound butter (no substitutes), softened
1 cup packed brown sugar
4 to 4 1/2 cups all-purpose flour
In a mixing bowl, cream together butter and brown sugar. Add 3 3/4 cups flour; mix well. Sprinkle a pastry board or surface with some of the remaining flour. Knead for 5 minutes, adding enough remaining flour to make a soft, non-sticky dough. Roll to 1/2 inch thickness. Cut into 3 inch by 1 inch strips. Place 1 inch apart on ungreased baking sheets. Prick with a fork several times. Bake at 325 degrees for 20 to 25 minutes, or until cookies are lightly browned. Remove to a wire rack to cool.
Stored in an airtight container, these traditional cookies keep well for months. The secret to this recipe’s success is to knead the dough for 5 minutes.
Makes about 4 dozen.


Author: Carol Anne

I am a woman in my mid 30's. I'm blind and I have dissociative identity disorder, I also have complex PTSD. I blog about my life with these disorders. I live in Ireland.

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