Scotch Shortbread
Recipe: #28529
October 29, 2017
Categories: Desserts, Cookies, Christmas, Oven Bake, No Eggs, Vegetarian Flour, Kosher Dairy, more
"This keeps well in a tin for weeks. You eat it by breaking off pieces of one of the cakes. As it is very rich, a little goes a long way. The number of servings given here is very approximate. This recipe came from my mother."
Ingredients
Nutritional
- Serving Size: 1 (76.3 g)
- Calories 381.7
- Total Fat - 23.3 g
- Saturated Fat - 14.6 g
- Cholesterol - 61 mg
- Sodium - 3.9 mg
- Total Carbohydrate - 40.5 g
- Dietary Fiber - 0.8 g
- Sugars - 16.7 g
- Protein - 3.5 g
- Calcium - 11.7 mg
- Iron - 0.4 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Have shortening at room temperature but do not let it melt. Cream it.
Step 2
Add sugar and salt gradually.
Step 3
Mix and beat to a frothy mass.
Step 4
Add nutmeg and flour, mixing in by hand a little at a time.
Step 5
Knead till smooth. Pat dough rather firmly together so it won't fall apart.
Step 6
Shape into a roll 4-5" in diameter, and cut off pieces about 1" thick. This should make about 6 large cakes. Scallop the edges with a fork.
Step 7
Bake on a greased sheet till light golden at 325-350', about 30-40 minutes.
Tips
No special items needed.