Scotch Shortbread

TinyArtist

SCOTCH SHORTBREAD

    Old-time delicacy from Scotland ...    crisp, thick, buttery.
   
    Mix together thoroughly ...
   

• 1 cup soft butter
• ⅝ cup sugar (½ cup plus 2 tbsp.)
  

    Stir in ...
   

• 2½ cups sifted GOLD MEDAL Flour
  

    Mix thoroughly with hands. Chill dough.      Roll out ⅓ to ½″ thick. Cut into fancy      shapes (small leaves, ovals, squares, etc.).      Flute edges if desired by pinching between      fingers as for pie crust. Place on ungreased      baking sheet. Bake. (The tops      do not brown during baking ... nor does      shape of the cookies change.)
    TEMPERATURE: 300° (slow oven).
    TIME: Bake 20 to 25 min.
    AMOUNT: About 2 doz. 1″ × 1½″ cookies.

Betty Crocker, Public Domain