International Recipes - Scottish Shortbread Cookies
Scottish Shortbread Cookies

1/4 cup powdered (confectioners) sugar
1/4 cup granulated sugar
1 1/4 cups (2 1/2 sticks) butter, refrigerated, cut into 8-10 pieces
2 1/2 cups all-purpose flour


Preheat oven to 275° F. 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 I 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, for, or the bottom of a glass lightly moistened with water. Bake 45 minutes to 1 hour or until pale golden. Remove from cookie sheets; cool completely on wire racks. Yield: about 4 dozen cookies.

From Jane Foas, 1/27/98 Clipping - Recipe adapted from Rose’s Christmas Cookies, published by William Morrow, Inc.