Scotch Shortbread - Recipes - Page 10

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Results 91 - 100 of 117 for scotch shortbread

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91. SCOTCH SHORTBREAD

Cream butter and sugar. Add flour, a little at a time, and mix well. Roll into 2 rolls, thick enough to shape cookie. Leave in refrigerator ...

92. SCOTCH SHORTBREAD

Cream butter and sugar thoroughly. Add egg yolk and beat smooth. Add flour and stir until just blended, then place on bread board and knead ...

93. SCOTCH SHORTBREAD

Cream 1 cup of butter, ... Roll out about 1/4 inch thickness and cut in desired shapes. Bake in 350 degree oven until shortbread is pale gold.

94. SCOTCH SHORTBREAD

Cut in butter, the more you work the flakier it gets. Press into a 9 x 9 inch pan. Prick with fork. Bake at 300 degrees until light brown.

95. SCOTCH SHORTBREAD

Use a jelly roll size cookie sheet. 1/2 pound butter and about 1" or walnut size piece of butter. Melt butter in pan (cookie sheet). Stir ...

96. SCOTCH SHORTBREAD

Cream: If dough is crumbly mix in 1-2 tablespoons more butter. Roll dough 1/4 inch thick on floured board. Cut into shapes. Sprinkle with ...

97. SCOTCH SHORTBREAD

Soften butter - do not melt. Mix all dry ingredients with butter. Roll out on well-floured board and cut with cutters. Sprinkle with sugar ...

98. SCOTCH SHORTBREAD

Sift flour with sugar. Cut in butter, using electric mixer at lowest speed or pastry blender, to form a dough. Divide dough in half. Shape ...

99. SCOTCH SHORTBREAD

Mix, pat in 9 x 13 inch ungreased pan. Prick with fork and sprinkle with additional sugar. Bake at 350 degrees for about 40 minutes.

100. SCOTCH SHORTBREAD

Mix in order given. Roll out thin. Cut. Bake 20-25 minutes at 350 degrees on greased cookie sheet.

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