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Results 21 - 30 of 97 for scottish shortbread
Cream butters and sugar until almost white. Combine dry ingredients and mix in well. Dough will be stiff. Can be beaten with an electric ...
Preheat oven to 350°F. In a mixing bowl, combine flour, cornstarch and 2/3 cup of powdered sugar. In another bowl, beat 2 cups butter on ...
Beat butter until creamy, add flour and work in well. Add mixed sugar and rice flour. Work in and knead for several minutes (an important ...
Cream sugar and butter; add flour and salt. Put dough in refrigerator to stiffen, about 20 minutes. Pat into a baking dish. Bake at 350 ...
Mix the flour and sugar. Spread in a 12 x 9 x 2 inch pan. Poke with a fork and bake at 350 degrees for 1 hour. Cut in pan while hot and let ...
Because this is a large recipe it is easier made in two batches then baked in one 13 x 17 jelly roll pan, or two 9 x 12 pans. With steel ...
Combine and mix dry ingredients. Add butter and mix. Knead with hands 5 to 10 minutes. Press into large oblong pan. Bake at 300 degrees for ...
Cream butter and sugar together thoroughly. Work in sifted flour by hand. Roll out thinly (1/4 inch). Put in sandwich tins or any flat tin ...
Preheat oven to 325 degrees. Mix all ingredients together. Knead thoroughly until the consistency becomes doughy. Use Pam spray on 8 x 8 ...
Preheat oven to 275 degrees. Place sugars in food processor and process until very fine. Add butter; pulse until sugar disappears. Add ...
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