---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Scotch Shortbread
 Categories: Cookies
      Yield: 48 servings
 
  1 1/2 c  Butter; softened
    1/2 c  Sugar
      4 c  Flour
 
    DESCRIPTION:  These buttery, bite-size shapes are always a hit. Heat oven
  to 350. Cream butter and sugar. Work into flour. If dough is crumbly, add
  up to 1\4 c more butter. Roll dough 1/3" thick on lightly floured board.
  Cut into small shapes (I use aspic cutters). Place 1/2" apart on ungreased
  cookie sheets. Bake about 20 minutes or until set, but not brown.
  Immediately remove from baking sheet.
     TERRY'S VARIATION: Use up to 3 C whole wheat flour and 1 C regular flour
  for a nuttier-tasting shortbread. TERRY'S NOTES: These freeze beautifully
  if well-wrapped for indefinite periods! Favorite shapes for kids: Stars &
  Moons. Betty Crocker.
 
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