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Scotch Shortbread

Scotch Shortbread	Opens photo in lightbox. Hit Escape or X to exit lightbox.

1 cup granulated sugar
1 teaspoon water
1 pound butter softened
4 cups all-purpose flour
1/2 teaspoon salt
1/4 cup granulated sugar, for garnish

Pre-heat oven to 275 F. Measure sugar into bowl & sprinkle with water. Cream butter into sugar with a wooden spoon. Add flour and salt and knead dough with your hands until dough pulls away from side of bowl as well as your hands. Press dough into a ungreased 9 x 13-inch glass baking pan. Spread it flat right into the corners. Prick with fork about at 1 inch intervals. Sprinkle all with the additional 1/4 cup sugar. Bake for one hour or until pale golden. Cut while hot into diamonds or rectangle shapes. A pizza cutter works the best. Let cool.

Note: Kindly contributed by Beth

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Reviews of Scotch Shortbread:

1-5 of 42 reviews   Next >>

  A cookie baker  Dec 10, 2013
Would make this again.
I completely disagree with Debbie in Grand Island that Scottish shortbread "requires" rice flour. Rice flour is NOT a traditional ingredient in Scottish recipe as historically it was not available to residents of that area. It is a very recent inclusion and as such, is not the TRADITIONAL Scottish shortbread recipe. If you want the real thing, leave it out! This recipe is fantastic and AUTHENTIC as-is! 5 stars

  Debbie in Grand Island  Dec 8, 2013
Would not make this again.
Scottish Shortbread requires a bit of rice flour to keep the grainy melty goodness. 1 star

  Cookie Queen in Southern Illinois  Dec 4, 2013
Would make this again.
1My family loved it! 5 stars

   Sep 19, 2013
Would make this again.
Please call it SCOTTISH shortbread - Scotch is a drink!! =D

Lil' pet peeve of all us
of Scottish descent.
3 stars

  A cookie baker  Dec 19, 2011
Would make this again.
I can highly recommend this recipe. It is easy and tastes great every time. I first tried this a few years agon, and am now making it every year, as a new family favorite. 5 stars

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