*  Exported from  MasterCook  *
 
                            SCOTTISH SHORTBREAD
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cookies                          Ethnic
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Butter -- 8 oz at room temp
      2/3   c            Fruit sugar -- 4 oz
    1       c            Cornstarch -- 4 oz
    1 3/4   c            Flour, all purpose -- 8 oz
 
   “Our winner, Patricia Ralston who is originally from
   Glasgow, Scotland, fits the bill with her mother’s
   recipe. It’s crisp, crumbly and buttery. Patricia
   recommends a food processor for a lighter product.
   (she weighs the ingredients). Make traditional rounds
   or slice dough into cookies and bake about 18 minutes.
   Never grease the baking sheets.”
   
   In a food processor or by hand, cream butter and sugar
   together until light and fluffy. Sieve cornstarch and
   flour together and gradually beat into creamed
   mixture. Knead until smooth. press into 12 X 8 square
   pan. Smooth top and mark into “fingers”. prick with
   fork. Bake at 325F for 50 minutes. If shortbread
   starts to brown, turn down to 300F. Recut fingers and
   dredge with fruit sugar while still warm. Cool in pan.
   
   SOURCE: winner of Shortbread contest held at The
   Cookbook Store, Toronto, Ontario, Canada. published in
   Foodworks, their newsletter. posted by Anne MacLellan
  
 
 
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