cups flour (the combination of the flours should make 6 cups)
Serving Size: 1 (1703) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 3407 g43 %
Total Fat 378.6 g582 %
Saturated Fat 235.6 g1178 %
Cholesterol 976.1 mg
Sodium 2622.5 mg
Dietary Fiber 21.5 g86 %
Sugars 401.5 g1605 %
Protein 70.8 g
In a large bowl, cream the sugar and butter together.
Then add about 3 cups of the combined flour just so you can take the dough out the bowl to knead the rest of the flour in.
Knead the flour in until the dough is of a smooth round ball.
Almost the consistency of marzipan or almond paste. In the summer, when making this, you may need a little more flour.
For two 8-inch cake pans: Cut the ball of dough in half.
Flatten the dough into the pan, making a smooth surface. At this time, you can either use a fork and prick the dough all over or use what looks like a butter mold ( There are shortbread molds with thistle out there).
Bake for one hour or until golden brown in an oven of 400 degrees. Enjoy