Scottish Shortbread Cookies

1. 1

   Add dry ingredients a 1/2 cup at a time into the creamed butter. Scrape down sides of mixer to blend in all the flour. Do no over mix.

2. 2

   Refrigerate 1/2-1 hour to make dough easier to handle. With floured or greased hands, make into 1 inch balls and place on baking sheet. These can be put close together because they do not rise much. Press down each cookie with the tines of a fork (floured between each cookie). Bake for 25-30 minutes until edges begin to turn a soft golden color.

* Per serving · 4 servings · Values may vary.

No additional tips available.