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Hogmanay Shortbread

by in Nov 2001
Hogmanay Shortbread
2 votes, 4.50 avg. rating (86% score)
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Yield: Makes 16 pieces.

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  • 3 cups pastry flour
  • 1/2 cup finely sifted confectioners' sugar
  • 1 cup (2 sticks) chilled butter


Sift flour and sugar together, then rub into the butter. (This may take some time, but the hard butter is critical!) When crumbs are soft enough to be worked, knead for about 5 minutes to make a soft ball of dough. Shape into two flat, 1-inch-thick, round cakes. Place into two 9-inch pie plates, pinch edges or crimp with a fork, and prick all over to let steam escape. Bake in a cool, 275 degrees F oven for 1 hour, or until barely browned. Cut into wedges while hot. (These are traditional for the Scottish New Year's Eve, but just as good afterward.)
Updated Wednesday, February 9th, 2005

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