Scottish Shortbread
Preheat oven to 325 degrees F
2 cups soft butter
1 cup packed brown sugar
4 1/2 cups all-purpose flour
Cream butter well. about 15-20 minutes till its white and looks like frosting.
add brown sugar and continue to beat till blended. sugar should almost be disolved.
Add 3 3/4 cups flour. Mix well.
Sprinkle board with the remaining flour. Knead for 5 minutes, adding enough flour to make a soft dough.
Roll to 1/2 inch thickness. Cut into 3x1 inch strips. Prick with fork and place on ungreased baking sheets. or place in a shortbread mold.
Bake for 20 to 25 minutes, till very light golden brown.
************* I mix all the flour together in the mixer and lay out 2 sheets of waxed paper or parchment paper, dust with alittle flour and put the dough on the paper, sprinkle alittle flour on top and cover with another 2 sheets of paper since it spreads out alot. use a rolling pin carefully, I dont actually roll, I use the rolling pin by gental pressure spreading the dough out, careful, the dough will tear. when it is real nice and thin, remove the top paper very carefully and slowly to watch the dough isn't sticking to the paper, then I run a knife in rows to slice, and again to make squares, or can do at a slight diagonal for almost diamond shape cookies. prick with the fork for design, and use a spatula to carefully pick them up and place them on the cookie sheet. this works better and easier than doing the kneading on the counter and adding the rest of the flour, I find that doing it as described in the recipe, I have to keep adding flour and more flour, and becomes too dry.********************************************