Royal Scotch Shortbread
from my mother's index card collection.
- 1 1/2 cup sifted flour
- 1 1/2 cup sifted 10x (confectioners' powdered) sugar
- 1 cup butter or margarine (2 sticks)
Set oven to 300 degrees F (150 degrees C).
Sift flour and 10X sugar into medium-size bowl; cut in butter or margarine until mixture is crumbly. Work dough into a ball with hands and knead about 10 minutes.
Pat dough into a 1/4-inch-thick rectangle.(sic) 14x12, on large ungreased cooky (sic) sheet; cut into 2-inch diamonds or squares with sharp knife. Decorate points of each piece with silver candies.
Bake in slow oven (300 degrees F) 45 minutes, or until firm and delicately golden.
Recut cookies at marks and separate very carefully; remove from cooky sheets. Cool on wire racks. These cookies are very delicate, so handle carefully. Store with waxed paper or transparent wrap between layers in container with tight-fitting cover. ##
Servings 48