| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Scottish |
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Sweet Butter |
| 1 |
c |
Powdered Sugar |
| 4 |
c |
Flour |
INSTRUCTIONS
Cream butter, add sugar gradually. Blend with, but don't overwork it or
let butter become oily. Gradually work in flour. Turn out onto lightly
floured board to pat out. (use part confectioner's sugar and part flour on
board)
NEXT STEP, MAY BE CUT EITHER WAY.
1. Roll 1/4 to 1/2 inch thick. cut into small (1 1/2 in) rounds. Prick
twice, then chill. Bake at 300 deg. for 20 - 25 min, or until barely
golden brown.
OR
2. Roll 3/4 inch thick - pinch edges, prick all over with a fork. Bake
375 for 5 minutes, then reduce heat to 300 deg and bake 45 - 60 minutes, or
until lightly golden brown.
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