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| Scottish Shortbread II |
"Light, very buttery. Does now not make a large batch, but are simple sufficient to make many batches. Recipe does now not double properly."
Ingredients :
- 1 1/2 cups all-purpose flour
- 1/3 cup white sugar
- three/four cup butter
Instructions :
| Prep : | Cook : 12M | Ready in : |
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- Preheat oven to 350 levels F (one hundred eighty degrees C).
- Blend all components properly. Dough will be stiff.
- Press right into a nine x 9 inch buttered dish. Prick pinnacle with a fork.
- Bake till pale golden brown on the edges. Cool and cut into squares.
Notes :
- Reynolds® parchment may be used for less complicated cleanup/removal from the pan.
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