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Scottish Shortbread IV
Reviews:
October 02, 2005

WOWOWOWOW!!! I resisted the VERY strong urge to tinker with the recipe and I am so glad that I did. First of all I softened the butter, then creamed the sugar and butter together. Then, I used 4 cups of flour, which I added a little bit at a time. I then used my cookie scooper and placed the balls on a cookie sheet lined with Release. I then sprinkled the tops with granulated sugar and then pressed the bottom of a glass down on the cookies. These did not expand much at all so you can really load your cookie sheet up. These turned out delicious (and pretty)! Thanks for the post!

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