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Scottish Shortbread

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

My family’s recipe for simple, buttery shortbread.

Ingredients

  • 1 pound Butter
  • 1-½ cup Granulated Sugar
  • 2 whole Egg Yolks
  • 5 cups Sifted All-Purpose Flour

Preparation

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.

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Profile photo of northerngal1

northerngal1 on 10.28.2010

Great receipe!

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