| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Scottish |
Beverages, Cookies |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Plus 2T sugar |
| 3/4 |
lb |
Sweet butter, room temp |
| 3 1/4 |
c |
Sifted all-purpose flour |
| 2/3 |
c |
Sifted cornstarch |
INSTRUCTIONS
1. In a large bowl, beat 1 cup of the sugar with the butter until light
and fluffy. 2. Sift together the flour and cornstarch and gradually mix
into the creamed butter. Gather the dough into a ball and flatten into a
disk. Wrap in waxed paper and refrigerate for 1 hour. 3. Preheat oven to
225F. Trace a 12-inch circle on a large baking sheet. Pat out the chilled
dough to fit the circle, taking care that the top is even and smooth. Score
the top of the pastry into 8 equal wedges. Press decorative designs into
the edges, if desired. 4. Bake the shortbread in the upper middle of the
oven for 35 minutes; do not allow to color. Remove from the oven, sprinkle
with the remaining 2 tablespoons sugar and let cool on the sheet. Break
into wedges before serving.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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