SCOTTISH SHORTBREAD

April 21, 2010

Recipe By :
Serving Size : 0
Preparation Time: 0:00
Categories : Cookie

1 pound unsalted butter
5 cups all-purpose flour
1 cup sugar

Preheat oven to 350°. Cream butter and sugar with mixer; add flour and mix with wooden spoon. Use hands to thoroughly mix. Press into jelly roll pan. Prick bottom all over with a fork, being sure the fork hits the bottom and the pricks are close together. Bake for 10 minutes. Reduce heat to 300° and continue to bake for 40 minutes more. Sprinkle with white sugar after removing from oven. Wait 2 minutes, then cut into finger size bars. Cool thoroughly in pan.


Per Serving (excluding unknown items): 6305 Calories; 374g Fat (53.1% calories from fat); 68g Protein; 677g Carbohydrate; 17g Dietary Fiber; 994mg Cholesterol; 64mg Sodium. Exchanges: 31 1/2 Grain(Starch); 73 1/2 Fat; 13 1/2 Other Carbohydrates.

NOTES: From Carol’s Cookbook from Orlando

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