|
|
1 cup butter (2 sticks)
softened to room temperature
1/2 cup sugar
2 cups sifted all purpose flour
*Cream butter and sugar
together.
*Add flour and mix until well blended.
*Roll out the dough to a thickness of 1/4 inch on a lightly floured working
surface using a rolling pin (if dough is sticking to the pin lightly dust it
with flour).
*Cut into desired shape and cook in a preheated 350 degree oven until cookies
are slightly browned around the edges.
*Notes*
Scottish shortbread
is traditionally just slightly sweet so it is excellent with a cup of hot coffee
or tea.
I have added 1/4 cup extra sugar to a few batches and it worked well. 1 teaspoon
of pure vanilla extract and crushed pecans are also nice additions to this cookie.