Scottish Shortbread Cookies
Christine Bartholomew – RAF Alconbury, England – 1993
Ingredients
- ⅓ cup confectioners sugar
- ⅓ cup granulated sugar
- 1 ¼ cups (2 ½ sticks) butter refrigerated & cut into 8-10 pieces
- 2 ½ cups all-purpose flour*
Instructions
- Preheat oven to 275 degrees Fahrenheit.
- Place sugars in food processor and process until very fine. Add butter; pulse until sugar disappears.
- Add flour; pulse until no dry flour particles remain. (Mixture will be moist and crumbly.)
- Place in plastic bag and press together to form dough; knead lightly until dough holds together. Remove from bag.
- Shape dough into 1-inch balls. Place on unbuttered cookie sheets 2 inches apart.
- Flatten each with a cookie press, fork, or the bottom of a glass lightly moistened with water. Bake 45 minutes to 1 hour or until pale golden. If using Silpat mats or something similar, may take as little as 30 minutes. WATCH CAREFULLY!
- Remove from cookie sheets; cool completely on wire racks.
Notes
Yield: about 4 dozen cookies.
*Measure flour generously, from 2 1/2 to 2 3/4 cups.