Mother's Scotch Shortbread (Christmas)
Yield
servingsPrep
10 minCook
15 minReady
25 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
baking powder
|
|
| ½ | cup |
powdered sugar
|
|
| 1 | cup |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
baking powder
|
|
| 118 | ml |
powdered sugar
|
|
| 237 | ml |
butter
|
|
Directions
Oven 325℉ (160℃).
Mix butter and sugar until creamy.
Add sifted dry ingredients.
Chill until easy to handle.
Roll out to ¼ inch thickness on lightly-floured board or wax paper.
Cut into desired shapes (I have a bird cutter and Christmas tree).
Bake on ungreased sheet at 325℉ (160℃)F for 10 to 15 minutes.
Cookies may be sprinkled with colored sugars before baking, if desired.
