For The Press | In The 'Nac | Advertise | About Us | Contact Us | Newsletter | Upload Photos to the Fridge
Farmers Almanac Home
sign up to become a member
and receive our free newsletter
and receive our free newsletter
Recipe Article Archives
Cream butter and sugar very well. Gradually work in the flour, kneading to a smooth paste. Line two pie tins with white paper; pat dough with hands, size of pan, about 1/2 inch thick. Pinch and flute the edges, prick all over with a fork. Bake a light brown in moderate 350-degree oven for 25 to 30 minutes. Break into pieces before serving.
Scotch Shortbread Cookies
1/2 lb. butter
1/4 lb. sugar
1lb. flour
Cream butter and sugar very well. Gradually work in the flour, kneading to a smooth paste. Line two pie tins with white paper; pat dough with hands, size of pan, about 1/2 inch thick. Pinch and flute the edges, prick all over with a fork. Bake a light brown in moderate 350-degree oven for 25 to 30 minutes. Break into pieces before serving.
