Scottish Brown Sugar Shortbread

A melt-in-your mouth, first prize winning recipe from a Scottish Mother, and published in Taste of Home magazine. This shortbread also won a red ribbon at a fair. Easy to make with only three ingredients; butter, brown sugar and flour. I use a plastic quilt ruler, that I keep just for baking, to measure out the dough strips. Instead of the ruler, you could make a pattern from wax paper or a plastic lid to get all your cookies a nice even size. Makes a wonderful gift for any occasion.

• Ready In: 45 mins
• Yields: 4 dozen cookies

Ingredients

• 1  lb butter, softened (no substitutes)
• 1  cup brown sugar, packed
• 4 -4 1⁄2 cups all-purpose flour, divided

Directions

1. In a mixing bowl, cream the butter and brown sugar.
2. Add 3-3/4 cups flour; mix well.
3. Sprinkle a board with some of the remaining flour.
4. Place butter/sugar/flour mixture on the floured board. Knead for 5 minutes, adding enough of the remaining flour to make a soft, non-sticky dough.
5. Roll dough to 1/2 inch thickness. Cut into three-inch by one-inch strips.
6. Place strips one inch apart on ungreased baking sheets. Use a fork on a slight angle and prick each strip six times.
7. Bake at 325 degrees Fahrenheit for 20 to 25 minutes or until cookies are lightly browned.