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Glasgow Shortbread


1 pound butter
6 cups flour, sifted
1-1/4 cups sugar
Dash of salt

Cream butter and sugar. Stir in flour and salt by hand. Place in 9X13X3/4 inch pan. Smooth top with rolling pin and prick with fork. Bake on highest shelf at 325 degrees F. for about 40 minutes or until golden. Cut while warm into 11/2X11/2 inch pieces. Remove when cool

NOTE:
Margarine may be substituted for 1/4 of the butter if desired.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.