Scotch Shortbread Sweetened With Brown Sugar
|Shortening||1 Cup (16 tbs)|
|Brown sugar||2⁄3 Cup (10.67 tbs)|
|Cake flour||2 2⁄3 Cup (42.67 tbs)|
|Milk||1 Cup (16 tbs)|
Cream shortening and sifted sugar together and work into the flour.
Roll out 1/3 inch thick on a pastry cloth.
Cut with small fancy cutters and brush tops with a mixture of egg and milk for a glaze.
This method makes 60 small cookies.
if desired, roll out in a large sheet 1/3 to 1/2 inch thick and cut lengthwise in strips 1 1/2 inches wide, then diagonally 1 1/2 inches apart to form diamond shapes.
Bake in a slow oven (325Â°F.) 30 minutes or until slightly, browned.
Store in cool place.