Thursday, February 19, 2009

Scotch Shortbread

1 lb. butter, softened
1 cup sugar
4 cups flour

Cream butter and add sugar; beat until light and fluffy. Add flour and mix well. Chill several hours. Roll out about 1/4 inch thick on floured board. Cut into 2x2 inch squares and place on ungreased baking sheet. Prick each cookie several times with fork. Bake at 325 F about 30 minutes, until cookies are delicately brown. Cool slightly before removing from cookie sheet.

Serve with lemon curd.
Makes about 40 cookies.

No comments: