Oonagh's Genuine Scottish Shortbread

I got this recipe from Oonagh Kater, and it is genuine. These cookies are positively glorious. Oonagh states that they *must not* be made with an electric mixer or a food processor but only by hand with a wooden spoon. She insists that there is a difference in taste! After doing this with a spoon, you'll be ready to toss the caber.

4 sticks (1 pound total) butter (not oleo), softened
1 c sugar
3 rounded c all-purpose flour
1/2 t salt

Cream butter and sugar. Add flour, bit by bit, until all is well mixed in. Dough should be the consistency of a thick paste.

Turn out into two 9x9" pans (greased and floured). Flour your hands and work the dough evenly into the pans.

Flour tines of a fork and prick the dough to let the gas out.

Bake at 325 degrees for 45-50 minutes or until light golden brown.

Cut into bars while still hot. Stiffens upon cooling and will be impossible to cut without breaking the cookies into pieces. When cold, sprinkle tops with sugar. Yield: about 6 dozen.

For a half-batch, I have used the following: 1/2 c shortening, 1 stick oleo, 1 1/2 c flour, 3/4 c sugar, pinch salt. Of course, this is not as rich as the all-butter version, but it's still packs a big wallop!

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