Scotch Shortbread
Scotch Shortbread
16 pieces
1 cup (2 sticks) Blue Bonnet Margarine
1 cup sugar
3 cups sifted flour
Thoroughly cream Blue Bonnet Margarine and sugar. Add 2 1/2 cups flour and mix thoroughly. Turn out on board floured with remaining 1/2 cup flour. Knead in flour until dough cracks on surface and doesn't stick to board.
Divide dough in half. Form each half into ball. Place on ungreased baking sheet. Press with floured palm of hand to 8-inch circle; prick surface with fork. Bake in slow oven (275 degrees) 45 to 50 minutes or until slightly browned.
16 pieces
1 cup (2 sticks) Blue Bonnet Margarine
1 cup sugar
3 cups sifted flour
Thoroughly cream Blue Bonnet Margarine and sugar. Add 2 1/2 cups flour and mix thoroughly. Turn out on board floured with remaining 1/2 cup flour. Knead in flour until dough cracks on surface and doesn't stick to board.
Divide dough in half. Form each half into ball. Place on ungreased baking sheet. Press with floured palm of hand to 8-inch circle; prick surface with fork. Bake in slow oven (275 degrees) 45 to 50 minutes or until slightly browned.
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