Scotch Shortbread

Thick, traditional shortbread
Works great with cookie cutters, too!

• 1 LB. BUTTER (SOFTENED)
• 1 CUP SUGAR (USE SUPERFINE, IF AVAILABLE)
• 5 CUPS FLOUR

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Cream together butter and sugar until fluffy. Mix in 1 cup of flour at a time and then gently knead dough together. Pat dough down and roll out to approx. 1/2” thickness. Dough can be shaped by one of the following methods:

1) Shape dough into flat, round cakes (approx. 8” in dia­meter), flute edges, and prick all over with tines of a fork. If desired, mark cake into triangles (but do not cut all the way through); this will make the shortbread easier to break into pieces after baking. This method is excellent if the shortbread is to be wrapped and given as a gift.
2) Prick dough all over with tines of a fork. Cut into individual squares or triangles with a knife.
3) Use cookie cutters to create desired shapes (short­bread holds its shape well during baking, and makes a very attractive cut-out cookie).

Place on cookie sheet and bake for about 20-25 minutes, or until very lightly browned.