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Scottish Shortbread Cookies

  • Blend sugar and creamed butter beating well between each addition. - Add flour, beating well between each addition. - Roll out 1/4” thick. - Cut into shapes - 2” or desired size - Prick with fork - Bake 1-20 min on ungreased cookie sheet in 350 oven - Bake to delicate brown.

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Servings: 12

Prep Time: 00:15

Cook Time: 00:15

Main Ingredients

1 cup butter-cream well

1/2 cup powdered sugar-pack well then sift

2 cups flower-sift twice

Preparation

1

  • Blend sugar and creamed butter beating well between each addition.

2

  • Add flour, beating well between each addition.

3

  • Roll out 1/4” thick.

4

  • Cut into shapes

5

  • 2” or desired size

6

  • Prick with fork

7

  • Bake 1-20 min on ungreased cookie sheet in 350 oven

8

  • Bake to delicate brown.

Additional Notes

If dough is too soft to roll, cool in refrigerator, press out on plastic wrap or lightly floured wax paper. Roll out. Cut into strips and lift with spatula onto ungreased cookie sheet.

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