Scotch Shortbread Cookies
A holiday favorite, this cookie was the first to run out on our holiday tray. This recipe was inspired by the Better Homes and Gardens New CookBook, copyrighted in 1953. The recipe will make 2 to 3 dozen cookies.
Ingredients
- 1 cup butter/margarine
- 1/2 cup sugar
- 2 1/2 cups flour (sifted)
Instructions
- Preheat oven to 300°
- Place butter in mixing bowl and cream
- Slowly add in sugar, continuing to cream until light and fluffy
- Stir in the flour
- Refrigerate until chilled (about an hour)
- Lightly flour a surface, then roll mixture until 1/4 to 1/2 inches thick
- Cut into shapes with cookie cutter, or approx. 2-inch round cutter
- Place on ungreased cookie sheet and bake at 300 for 25 to 30 minutes, or until lightly browned
- Remove from cookie sheet to cool