scottish shortbread

i made shortbread today. the dough is so soft and tender…i actually started the recipe with the full amount of flour; 4 1/2 cups, i sort of skipped over the second step (kneading). i made it in the cuisnart with cold butter.
i only made a few straight away, rolled and cut with a cookie cutter – could look a little more “perfect”. also, they got a bit too brown – think i should check them at 17 minutes. i put the rest of the dough in the fridge. might roll into a log and “slice” the rest…see how they look. as for the taste, they are really yummy…melt in your mouth!

2 cups butter
1 cup packed brown sugar
4 1/2 cups all-purpose flour

Preheat oven to 325 degrees
Cream butter and brown sugar. Add 3 to 3 3/4 cups flour. Mix well.
Sprinkle board with the remaining flour. Knead for 5 minutes, adding enough flour to make a soft dough. Roll to 1/2 inch thickness. Cut into 3×1 inch strips. Prick with fork and place on ungreased baking sheets.
Bake at 325 degrees for 20 minutes.

i changed this recipe a tiny bit by adding the entire amount of flour all at once and starting out with cold butter…but this is where I found it.


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