Scottish Shortbread1 cup white sugar
1 teaspoon water
1 pound butter softened
4 cups all-purpose flour
1/2 teaspoon salt
Oven: 275 °
Measure sugar into bowl & sprinkle with water. Cream butter into sugar with a wooden spoon. Add flour and salt and knead dough with your hands until dough pulls away from side of bowl as well as your hands. Press dough into an ungreased (Pyrex) cookie sheet. Spread it flat right into the corners. Prick with fork about at 1 inch intervals. Sprinkle all with 1/4 cup white sugar. Bake for one hour or until pale golden. Cut while hot into diamonds or rectangle shapes. A pizza cutter works the best. Let cool.
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