Title: Royal scottish shortbread
 Categories: Bread/rolls, Scotland
      Yield: 1 Servings
 
      1 c  Butter (no substitutions!)
    1/2 c  Powdered sugar
      2 c  Flour
 
  Cream together butter and sugar. Knead in flour. Place dough on cookie
  sheet and pat out a 3/4 inch thick rectangle or circle. Prick surface.
  Chill 1/2 hour. Bake 5 minutes at 375 degrees and 45 minutes at 300
  degrees, until golden but not brown. Cut into squares or wedges.
  
  [I've substituted whole wheat flour for half the white flour. It
  doesn't exactly make this a healthy treat, but it does add an
  interesting flavor and color.] Shared by Kathy Lankford Converted
  from INET55.TXT and Uploaded by D.WEISSGERBE