Scottish Shortbread II

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"Light, very buttery. Does not make a large batch, but are simple enough to make many batches. Recipe does not double well."
Scottish Shortbread II Scottish Shortbread II
Scottish Shortbread II Scottish Shortbread II
Scottish Shortbread II Scottish Shortbread II
Scottish Shortbread II Scottish Shortbread II
Scottish Shortbread II Scottish Shortbread II
Scottish Shortbread II Scottish Shortbread II
Scottish Shortbread II Scottish Shortbread II
Scottish Shortbread II Scottish Shortbread II
Scottish Shortbread II Scottish Shortbread II
Scottish Shortbread II Scottish Shortbread II
Scottish Shortbread II Scottish Shortbread II
Scottish Shortbread II Scottish Shortbread II
Scottish Shortbread II Scottish Shortbread II
Scottish Shortbread II Scottish Shortbread II
Scottish Shortbread II Scottish Shortbread II
Scottish Shortbread II Scottish Shortbread II
Scottish Shortbread II Scottish Shortbread II
Scottish Shortbread II Scottish Shortbread II
Scottish Shortbread II Scottish Shortbread II
Scottish Shortbread II Scottish Shortbread II
Scottish Shortbread II Scottish Shortbread II
Scottish Shortbread II Scottish Shortbread II
☆☆☆☆☆
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  • Serves
    12
  • Nutritions
    1. Calories:
      180 kcal
      9%
    2. Fat:
      11.7 g
      18%
    3. Carbs:
      17.5 g
      6%
    4. Protein:
      1.7 g
      3%
    5. Cholesterol:
      31 mg
      10%
    6. Sodium:
      82 mg
      3%

Method for Scottish Shortbread II

  • 1
    Preheat oven to 350 degrees F (180 degrees C).
  • 2
    Blend all ingredients well. Dough will be stiff.
  • 3
    Press into a 9 x 9 inch buttered dish. Prick top with a fork.
  • 4
    Bake until pale golden brown on the edges. Cool and cut into squares.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/3 cup white sugar
  • 3/4 cup butter
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A source: Allrecipes.com

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