Scotch Shortbread

Ingredients

1 cup Roberts Butter, softened
1/2 cup sugar
3 1/2 cups sifted flour

Preparation

Cream butter; gradually add sugar, beating well after each addition. Gradually mix in flour until particles are the size of peas. Press dough evenly and firmly in a 15 x 10 x 1 inch baking pan. Bake at 325° for 45 minutes, or until lightly browned; immediately cut with floured cutter in desired shapes. Cool cookies in pan; remove and sprinkle with Lemon Sugar.

Yield: 2 to 3 dozen

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.