Scotch Shortbread
Baking Time: 45 minutes – 1 hour
Temperature: 275°
- 1 lb. butter
- 1 c. sugar
- 5 c. sifted flour
- Cream butter and sugar until the consistency of whipped butter.
- Add flour a cup at a time and mix thoroughly after each addition.
- Pat on to a pan to a 1/2-inch thickness.
- Prick top of mixture with fork tines and bake in slow oven of 275° for about 45 minutes or until lightly browned.
- Do not over brown.
