Elaine Harris’ World Famous

Scottish Shortbread Recipe

Yield

• • • Produces 30 to 40, 1″ x 1½” square cookies

Ingredients

• • • 3 cups of all-purpose flour
    • ¾ cup of corn starch
    • 1 lb. fresh butter
    • 1 cup of confectioners’ sugar

Directions

• • • 3 cups of all-purpose flour
    • ¾ cup of corn starch
    • 1 lb. fresh butter
    • 1 cup of confectioners’ sugar
    • Blend butter & sugar
    • Don’t’ let water droplets form on the blend
    • Add flour & cornstarch mixture
    • Blend by hand into the dough
    • Roll into a log and cut in half
    • Roll each half into a ¾ inches thick piece
    • Pierce the top several times with a fork
    • Place on an ungreased pan
    • Cook for 5 min. at 375 degrees
    • Then turn down to 300 degrees and cook for 45 – 50 min.
    • Don’t let the shortbread get brown
    • Cool for 5 min. and slice into bite-size squares