Trudy McNall's Shortbread

By jodieg

“A Scottish shortbread type of cookie. Keeps indefinitely in tightly covered container. Lends itself to many variations.”

Ingredients

• 1 pound butter
• 1 cup brown sugar
• 4 to 4 1/2 cups flour
• 1/8 teaspoon baking powder

Preparation

Step 1

Cream the butter and sugar well. Combine flour, baking powder. Add gradually to creamed mixture. Last addition of flour should be worked in with hands.

Shape dough into 4 square logs about 1 ¼ inch in diameter. Wrap in waxed paper and chill several hours.

Slice about ¼ inch thick. Bake on ungreased baking sheet at 375 degrees for about 12 minutes.

Variations: 1. Color dough with vegetable coloring before baking. 2. Spread baked cookie with melted chocolate bits and dip in macaroon coconut. 3. Decorate tops of cookies with bits of candied fruits or nuts before baking.