Scottish shortbread

Yield: 1 Servings



all purpose; 8 oz Our winner, Patricia Ralston who is originally from Glasgow,

Scotland, fits the bill with her mother's recipe. It's crisp, crumbly

and buttery. Patricia recommends a food processor for a lighter

product. (she weighs the ingredients). Make traditional rounds or

slice dough into cookies and bake about 18 minutes. Never grease the

baking sheets. In a food processor or by hand cream butter and sugar together until light and fluffy. Sieve cornstarch and flour together and gradually beat into creamed mixture. Knead until smooth. press into 12 X 8 square pan. Smooth top and mark into "fingers". prick with fork. Bake at 325F for 50 minutes. If shortbread starts to brown turn down to 300F. Recut fingers and dredge with fruit sugar while still warm. Cool in pan. SOURCE: winner of Shortbread contest held at The Cookbook Store Toronto Ontario Canada. published in Foodworks their newsletter. posted by Anne MacLellan

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