Cyndy's Scottish Shortbread

• 1 lb butter (no substitutions)
• 1 cup white sugar, & 4 tbsp
• 4 cups all-purpose flour
• 4 tablespoons rice flour
• 1 nut Crisco (approx 1 tsp)

1. Beat 1 cup of sugar together with butter and crisco til creamy.
2. Gradually add all purpose & rice flour until dough forms ball.
3. This is easiest in a kitchaid mixer, but if you do it by hand, you will have to put some muscle into it.
4. Remove from bowl and knead on floured surface for 3-5 minute Press dough into heavy 9X13 pan.
5. Even out with offset spatula.
6. Pierce with fork forming lines to prevent crumbling when slicing into bars.Bake @ 325 oven for 55-60 min being careful not to let it brown.
7. Remove from oven.
8. Slice into bars along perferation marks.
9. Shake remaining 4 tbsp sugar over surface.
10. Put back into turned off oven for overnight to dry.

butter, white sugar, allpurpose, rice flour, nut crisco

Taken from www.food.com/recipe/cyndys-scottish-shortbread-404094 (may not work)