Recipe of the Month – Herbed Scottish Shortbread

Recipe of the Month  – Herbed Scottish Shortbread

2 Cups Unsifted Flour

1 Cup Corn Starch

1 Cup Butter Softened

1/2 Cup Sugar

1/8 Cup Cup finely Chopped Fresh Rosemary – 3 sprigs

  1. In a medium bowl stir together flour, corn starch and rosemary.
  2. In a large bowl, with a mixer at medium speed, cream butter with sugar until light and fluffy (about 2 minutes).
  3. At low speed, add flour mixture to butter mixture.
  4. Work dough together with hands.  Knead on lightly floured surface until smooth and well blended.
  5. Press dough into a 12×9 inch rectangle on large baking sheet.  Cut into 1×1 inch squares.  Pierce each one with fork marks to make designs of trees or diamonds if you desire.  Bake at 325 degrees F until firm and golden.
  6. Cut again all the way through as soon as you remove from the oven. Cool on a cookie sheet. Makes 3 dozen.

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