Scottish Shortbread
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Scottish Shortbread
  Scottish    Shortbread  
Last updated 6/12/2012 12:58:34 AM. Recipe ID 21359. Report a problem with this recipe.
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      Title: Scottish shortbread
 Categories: Live
      Yield: 4 Servings
    1/2 lb Best unsalted butter
    1/2 c  Superfine sugar
  2 1/2 c  All-purpose flour
  Preheat the oven to 325 degrees.  Place butter in mixer and beat with
  paddle until soft and light.  Beat in sugar in a stream and continue
  beating 5 to 10 minutes until the mixture is very light and whitened.
  Stir in the flour by hand until it absorbed, no more or the dough
  will toughen.
  Scrape the dough onto a floured surface and flour the dough with
  pinches of flour.  Press the dough out with your hands, then roll
  over once or twice very gently with a rolling pin until the dough is
  about 1/2-inch thick. Cut the dough with floured cutters and transfer
  the cut pieces to a paper lined pan.
  Bake the shortbread for about 15 minutes until it is very lightly
  colored. Cool the shortbread on a rack.
  To use a shortbread mold to shape, press the mold into the floured
  dough and cut around it.  Transfer the cut and molded dough to a
  paper lined pan and chill about 1 hour until firm.  Bake as above.

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Recipe ID 21359 (Apr 03, 2005)

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