Title: Royal Scottish Shortbread
Categories: Bread/rolls, Scotland
Yield: 1 Servings

1 c Butter (no substitutions!)
1/2 c Powdered sugar
2 c Flour

Cream together butter and sugar. Knead in flour. Place dough on cookie
sheet and pat out a 3/4 inch thick rectangle or circle. Prick surface.
Chill 1/2 hour. Bake 5 minutes at 375 degrees and 45 minutes at 300
degrees, until golden but not brown. Cut into squares or wedges.

[I've substituted whole wheat flour for half the white flour. It doesn't
exactly make this a healthy treat, but it does add an interesting flavor
and color.] Shared by Kathy Lankford Converted from INET55.TXT and Uploaded
by D.WEISSGERBE

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip