Fancy Scotch Shortbread
|Butter||1 Cup (16 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Sifted all purpose flour||3 1⁄2 Cup (56 tbs)|
|Confectioners sugar||1 Tablespoon|
Cream butter; add sugar gradually, beating until fluffy.
Add flour gradually, mixing only until blended (mixture will be crumbly).
Turn dough into a 15x10x1-inch jelly roll pan.
Using a spatula, spread cookie dough evenly to fit the pan.
Bake at 325°F 45 minutes, or until light golden brown.
Remove from oven and immediately cut with cookie cutter into crescents or other interesting shapes.
Shortbread must be cut into shapes in the pan while hot.
Cool cookies in pan set on wire rack.
When cool, remove cookies from pan and sprinkle lightly with confectioners' sugar.