Delicious Homemade Scotch Shortbread
|Butter/Margarine||1 Cup (16 tbs) (2 Sticks)|
|Superfine granulated sugar||1⁄2 Cup (8 tbs)|
|Sifted all purpose flour||2 1⁄4 Cup (36 tbs)|
1. Beat butter or margarine with sugar in a large bowl, until light and fluffy; beat in vanilla.
2. Stir in flour, one third at a time, blending well to make a stiff dough. Knead 10 to 15 minutes, or until smooth. Chill several hours, or overnight, until firm enough to handle.
3. Roll or pat out dough, on a lightly floured surface, one quarter at a time, to a 1/4-inch thickness. Cut into small rounds with a 1 1/2-inch cutter. Place cookies, 1 inch apart, on large cooky sheets. Reroll and cut out all trimmings.
4. Bake in a slow oven (325°) 20 minutes, or until firm, but not brown. Remove from cooky sheet to wire racks; cool completely.