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Results 31 - 40 of 117 for scotch shortbread
Cream butter and sugar thoroughly. Gradually stir in flour. Spread into a 9 x 9 inch ungreased pan. Bake at 350 degree oven for about 20 ...
Cream butter and sugar until ... brown. When cool, cut shortbread in a diamond pattern. Do not substitute butter or regular confectionery sugar.
Sift flour, measure and add salt and sift again. Cream butter gradually. Add confectioners sugar and continue to beat until light. Combine ...
On counter, place all ingredients for cookies. With hands, make into a soft dough. Place on cookie sheet and roll out the length of the ...
Put butter in bowl and ... to overcook. Finished shortbread should be a light brown, ... improves with age. Bread will keep for weeks in a tin box.
Cream butter and sugar together. Add flour. Press mixture into form. Bake at 350 degrees for 1/2 hour. Remove while warm and sprinkle with ...
Cream butter, add sugar gradually and cream. Add flour and salt and cream until it leaves the dish. Divide into 3 to 4 parts and put in pie ...
Combine sugar and butter. Add flour by hand. Form ball then flatten to 1/2" thickness on wax paper. Cut in desired shapes. Bake at 350 ...
Heat oven to 350 degrees. Cream butter and sugar work in flour. Roll dough 1/2 inch thick on lightly floured board (cloth covered) cut into ...
Cream butter and add remaining ingredients. Combine well. Pat out on floured board to thickness desired, about 1 inch. Cut with cookie ...
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