1 cup butter
3/4 cup c and h powdered sugar - unsifted
1/2 tsp almond extract
2 1/2 cup all-purpose flour
1/4 tsp salt
A Recipe for
Scotch Shortbread (C&H)
If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home. |
| James Michener |
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This Recipe for Scotch Shortbread (C&H) is one of thousands in the Recipes-to-go Bread Cookbook.
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As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It's time to start making soup again. |
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This is a recipe for Scotch Shortbread (C&H) from the recipe cookbook of Recipes-to-go (Bread)
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| Chinese Proverb |
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Beat butter until soft. Add sugar and almond extract and beat until
smooth. Add flour and salt, and mix well. Press dough evenly in 11 x
7 x 2-inch pan. Mark in 1-1/2 inch squares with a fork. Bake in
375-degree oven 25 minutes. Cut along markings while hot. Cool in
pan.
Reprinted with permission from: Powdered Sugar Cookies from the C and
H Sugar Kitchen by Jean Porter Electronic format by Karen Mintzias
Serves: 35
Scotch Shortbread (C&H) Recipe brought to you by Recipes To-Go