Scottish Shortbread

SCOTTISH SHORTBREAD

1 Preparation Time :

Categories : Cookies Ethnic

Amount Measure Ingredient -- Preparation Method -- -- --

1 c Butter --

8 oz at room temp

2/3 c Fruit sugar --

1 c Cornstarch --

4 oz

1 3/4 c Flour, 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

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 - - - - - - - - - - - - - - - - - -