SCOTCH SHORT BREAD

By

(Janet's recipe)
When we were in grade school, our parents befriended a childless English couple. The husband was an exchange teacher at Hartford City High School for one year. Once the Barnetts returned to England, they were faithful about sending us wonderful Christmas packages every year: books, candy, tins of shortbread and sometimes lengths of wool fabric.

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  • 3
  • 20 mins
  • 65 mins

Ingredients

  • 1 pound unsalted butter
  • 1 c. sugar
  • 5 c. unsifted flour

Preparation

Step 1

Cream together 1 pound unsalted butter and 1 c. sugar.
Add 5 c. unsifted flour, one cup at a time.
Divide dough into four equal parts. Sugar the mold. Put 1/4 of the mixture into the mold and use a rolling pin to flatten the dough.
Bake at 315 degrees for 45 minutes.

[With a bit of work, you can roll out the dough and cut out cookies. Bake the cookies at 275 degrees F for 20-25 minutes.]

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