TOTAL TIME:Prep: 15 min. Bake: 20 min./batch + cooling
- 2 cups butter, softened
- 1 cup packed brown sugar
- 4 to 4-1/2 cups all-purpose flour
- Preheat oven to 325°. Cream butter and brown sugar until light and fluffy. Add 3-3/4 cups flour; mix well. Turn dough onto a floured surface; knead for 5 minutes, adding enough remaining flour to form a soft dough.
- Roll to 1/2-in. thickness. Cut into 3x1 in. strips. Place 1 in. apart on ungreased baking sheets. Prick with fork. Bake until cookies are lightly browned 20-25 minutes. Cool. Yield: about 4 dozen.
Originally published as Scottish Shortbread in Country Woman July/August 1995, p29