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Peg McGeouch's Scottish Shortbread

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“This recipe was frequently made by Sally's Glasgow-born grandmother, Peg. She kept her brogue even 70 years after moving to the US.”
READY IN:
45mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Cream butter and all sugar.
  2. Add flour gradually, mixing with a hand-held mixer. You may need to add a small amount of water to make a smooth dough.
  3. Knead until smooth and not sticky, adding a bit more flour if required.
  4. Roll out to 1/2 inch thick and cut cookies as desired. Prick each cookie several times with a fork.
  5. Bake at 300F for 20-25 minutes, until they just start taking on some color.

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