Scottish Shortbread

1. 1

   Cream butter until almost whipped cream like.

2. 2

   Cream in sugar until very light and blend in flour.

3. 3

   (You may need to use your hands.)

4. 4

   Turn onto a lightly floured board or counter and knead until very smooth and will break slightly when you push your thumb from center to edge of dough.

5. 5

   Divide into 4 or 5 balls (depends on preferred thickness) and press evenly into pie pans or cake pans.

6. 6

   Flute edges like pie crust; divide into eighths with knife, prick all over with fork.

7. 7

   Sprinkle with sugar.

8. 8

   Bake at 275u00b0 to 300u00b0 until pale brown on edges.

9. 9

   Cool slightly, redivide into eights, remove and cool on racks.

* Per serving · 4 servings · Values may vary.

No additional tips available.