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Scottish Shortbread IV
November 14, 2009

I found this recipe too heavy & floury as written. BUT when I started with cold butter cut it up into pats. Mixed it & the sugar on high until it became fluffy (5 mins on high). AND if I used 4 C flour exactly and no kneading, & chilled the dough prior to shaping, the texture and flavor improved a great deal. It changed it from very heavy & doughy tasting to light & buttery & crumbly.

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