Scottish Shortbread

Preheat oven to 300°F.

Mix butter, sugar and egg yolks by hand. Add flour 1 cup at a time until dough doesn’t stick to your hands.

Roll dough into a ball and cut into quarters. Roll each portion into rounds no thinner than 3/4″ to 1″ thick.

Score dough rounds, marking out 8 wedges on each round, and prick with a fork. Set rounds on a baking sheet and bake for 45 minutes.

(You can also form mini rounds out of 1 inch balls, just adjust baking time to about 15 minutes).

Do not allow shortbread to brown. The shortbread will be done when it is light tan.

Note: This keeps very well and tastes better after it has aged (in a sealed container/cookie tin) for at least a week.