Scottish Short Bread

Recipe from Olivia's Kitchen

Submitted to: Milledgeville First Baptist Church

INGREDIENTS: Use abbreviations: pt. qt. pkg. env. c. tsp. T. oz. lb. gal. doz. Sm. Med. Lg.

1 lb. butter
1 cup sugar
4 ¾ c. flour (sifted)
½ tsp. salt

DIRECTIONS: Cream 1 lb. butter with hands. Gradually add one cup sugar. Measure 4 ¾ c. flour, sift and gradually add to above mixture. Add ½ tsp. salt and mix until mixture comes free from hands. Press into large cookie sheet and roll with rolling pin to about ½ inch thickness. This should completely cover cookie sheet. Bake two hours at 250 degrees. Puncture rolled dough with a fork before baking. Cut into squares or cookie shape while still warm.

Olivia Thomas

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