Peg McGeouch's Scottish Shortbread

This recipe was frequently made by Sally's Glasgow-born grandmother (my grandmother-in-law), Peg. She kept her brogue even 70 years after moving to the US.

• Ready In: 45 mins
• Serves: 10

Ingredients

• 1  cup salted butter, at room temperature
• 3⁄4 cup sugar
• 1  tablespoon sugar
• 1 3⁄4 cups all-purpose flour

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.