Sweet Scotch Shortbread
|All purpose flour||1 1⁄2 Cup (24 tbs), sifted|
|Unsifted flour||1⁄2 Cup (8 tbs)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Sweet butter||1⁄2 Pound|
|Granulated sugar||1 Teaspoon (For Sprinkling)|
Combine both of the flours and sugar in a bowl.
Slice the cold butter into the flour mixture.
Mix with your fingertips to coarse crumbs.
Then work the dough until smooth and well blended by kneading with your hands.
Divide the dough in half.
Press into two 8-inch round cake pans.
Use a small spatula to smooth the tops.
Prick the entire surface with a fork (as you would for a pastry shell).
Bake in a 300° oven for 45 minutes, or until faintly colored.
Remove from the oven and sprinkle the tops lightly with granulated sugar.
Cool on racks for 10 minutes, then cut each shortbread into 16 wedges.
Cool completely, then cover tightly for storing.