Title: Authentic Scottish Shortbread
Categories: Cookie
Yield: 81 Servings

2 c Sifted all-purpose flour
1/2 lb Cold butter; cubed
1/2 c Potato flour
1/2 c Sifted icing (confectioners)
-sugar

From: Dave Kellington

Date: 17 Nov 1994 20:51:57 -0500

Put all ingredients in a large bowl and work with fingers until mixture is
completely blended, five to ten minutes. Pat into a nine by nine inch
cake pan and prick surface with a fork. Bake at 325 degrees for approx-
imately 1 hour or until light brown. Cut into 1" squares immediately after
removing from oven to prevent crumbling. Let cool before removing. Allow to
age four to five days before serving.

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