This is the shortbread recipe I marked “Fabulous!” on the file card I mentioned in my introductory post.
Jean Bethune’s Scottish Shortbread:
1 c. berry sugar or “super fine” sugar
4 c. all-purpose flour, divided
1 lb. (2 c.) butter, softened
Additional berry sugar, for sprinkling
Preheat oven to 250 deg. F. Measure berry sugar and 3 c. of the flour into large mixing bowl. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Gradually knead in remaining cup of flour. Continue to knead until dough feels very smooth. This takes only a few minutes (see Note).
Press dough into a 12-x15-in. jelly roll pan. Using a rolling pan, roll top of dough to smooth the surface evenly. Cut into oblongs and prick with fork. Bake 1 hr. or until pale golden. Sprinkle with berry sugar as shortbread emerges from oven. Recut oblongs before shortbread is fully cool. Makes approximately 6 dozen 1-x 2-½ in. oblongs.
Note: Jean, Dollink, I didn't have a food processor when you gave me this recipe. Today, I would just dump everything into the processor, using the “pulse” setting and the plastic pastry blade, rather than the metal one. And Jean, berry sugar’s expensive. I make my own by buzzing granulated sugar in the blender until it becomes finer. This works extremely well, and saves moolah for such fripperies as paying the electric bill or fueling the family chariot.