Scotch Short Bread
|Butter/0.5 butter and 0.5 pound margarine||1 Pound|
|Brown sugar||1⁄2 Cup (8 tbs), packed|
|White sugar||1⁄2 Cup (8 tbs)|
|Flour||4 1⁄2 Cup (72 tbs)|
Note:No leavening or salt are used.
Sift the flour twice.
Cream the butter by hand; add the sugars and cream well, still by hand.
Gradually add the flour, adding until the creamed mixture doesn't stick to the hands.
Chill the dough for 1/2 hour.
Sprinkle the bread board liberally with flour and pat out the dough to about 1/4" thickness.
Cut into oblongs and place on an ungreased cookie sheet.
Prick with a fork.
Bake at 300 degrees for 20 to 25 min.
These cookies do not brown.