See Also: Cookies
Scottish Shortbread
1 1/2 cups unsalted butter
3/4 cup sugar
2 1/2 cups flour
1/2 cup rice flour
pinch of sea salt
colored sugar crystals, chocolate shots, gold and silver dragee, etc.
Cream butter and sugar thoroughly. This is important as the dough can flake off when stamping if not mixed well. Add flour one cup at a time. Mix this well. Roll into one inch balls, using more flour to make them easy to handle and place on ungreased cookie sheet. Stamp with cookie stamp. Bake at 300 degrees for 15 to 20 minutes.
Recipe created 1996-11-06.
