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SHORTBREAD COOKIES
Dunstaffanage plain shortbread - simple and sooo good.
1.2 lb. butter (two sticks)
1/2 cup sugar
23/4 cups sifted flour
*Cream together the butter and the sugar. Start to work about
1 cup of the flour into the creamed mixture. Gradually knead in
the balance of the flour, using your fingers rather than the wooden
spoon, as the mixture will now be quite stiff.
*When the flour is completely absorbed, pat the dough firmly into
an ungreased 7x11 inch or 9x9inch cake pan. Prick the entire surface
with a fork and flute the edges with the back of a teaspoon.
*Bake for 15 minutes at 300F, then reduce the heat to 200F and
back for 1 3/4 to 2 hours, until the shortbread is golden brown.
*While still hot, cut into finger shapes. Remove from the pan
when cool.
Recipe from Highland Fling Cookbook.
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