Scottish Shortbread
Country Woman
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Meet the Cook: Scottish settlers first came to this area over 150 years ago. My mother herself was Scottish, and - as with most of my favorite recipes - she passed this on to me. I make a triple batch of it each year at Christmas, to enjoy and as gifts.
When I entered Scottish Shortbread at our local fair, it won a red ribbon.
As long as we have been married - and that's 54 years - my husband and I have lived on a farm. We are retired, and we have five grown children.
-Rose Mabee, Selkirk, Manitoba
SERVINGS: 48
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 15 min. Bake: 20 min./batch
Ingredients:
- 1 pound butter, softened
- 1 cup packed brown sugar
- 4 to 4-1/2 cups all-purpose flour
Directions:
In a mixing bowl, cream butter and brown sugar until light and fluffy. Add 3-3/4 cups flour; mix well. Turn onto a floured surface. Knead for 5 minutes, adding enough remaining flour to form a soft dough.
Roll to 1/2-in. thickness. Cut into 3-in. x 1-in. strips. Place 1 in. apart on ungreased baking sheets. Prick with fork. Bake at 325° for 20-25 minutes or until cookies are lightly browned. Yield: about 4 dozen.