Return to Content

True Scotch Shortbread

by
True Scotch Shortbread
0 votes, 0.00 avg. rating (0% score)
Print Friendly

A cookie with excellent keeping properties.


Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo

Ingredients:

  • 3 cups flour
  • 1/2 pound rice flour
  • 1/2 pound butter, medium soft
  • 6 tablespoons sugar

Instructions:

Sift the flours together and add, gradually, with the sugar to the butter. Knead to a soft dough. Shape into medium-thick, round cakes the size of a saucer, place on rimmed, greased cookie sheets, prick with a fork and flute the edges. (For modern consumption the shortbread may be more useful cut in cookie size squares or diamonds or in fancy shapes.) Bake in a 400 degree F oven for 30 minutes.
Updated Thursday, August 16th, 2007

Special 2-for-1 Winter Sale

OFFER ENDS SOON! Send a one-year gift subscription of Yankee Magazine for only $19.97 and give a 2nd one-year gift subscription absolutely FREE. Plus, we will send you a FREE 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111