Scotch Shortbread

24
Servings
1h
Prep Time
40m
Cook Time
1h 40m
Ready In


"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."

Original recipe yields 24 servings
OK

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 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 & Variations


No special items needed.

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