Scotch Shortbread
published by pattiann on Mar 23, 2012
Here is a delicious recipe we tried last week.
1 1/2 cups sifted flour
1 teaspoon baking powder
3/4 cup butter
1/2 cup sugar
blanched almonds
Sift flour and baking powder, work in butter, add sugar and knead; mix until thoroughly blended. Do not add any liquid, as this would entirely change the texture.
Roll out half an inch thick, cut into rounds with fluted cutter, place on flat baking sheet and press one or two almonds in each.
Bake in slow oven (325F-350F) about half an hour. If preferred, the mixture may be pressed into a baking pan dotted with almonds and after baking cut into squares.
# 1 by Safa
March 23rd, 2012 at 12:11 am #
Yummmy
# 2 by Dhegen
March 23rd, 2012 at 12:37 am #
seems delicious
# 3 by Aroosa Gloomy
March 23rd, 2012 at 1:37 am #
oh wow sounds delicious.
# 4 by A Bromley
March 26th, 2012 at 2:54 am #
Sounds yummy. I like shortbread. I have an old New England recipe for Vermont Maple Nut Shortbread from an old Grange cookbook that was my grandmother’s. I’ll have to dig it out and post it. I think you’ll like them.