Best Scottish Shortbread Recipe

This was my Great-great Grandmother's recipe for Scottish Shortbread. It has been been modified very little. My grandmother started using icing sugar in the 1960's- was easier to blend and makes a lighter cookie. You will NOT be disappointed!

The recipe has been passed down for generations. Every year my grandmother would makes tins and tins of these- every one in the immediate family- and some of the not so immediate-would get a tin of her famous home made shortbread at Christmas. There a re a zillion calories in these- but they are just to die for!

Grandma Brown's Scottish Shortbread Cookies

1 Cup Corn Starch

1 Cup Rice flour

1 Cup All Purpose Flour

! Cup Icing Sugar

1 lb butter ( yes- you are reading correctly- a whole pound of butter! )

optional- 1tsp vanilla

Preheat oven to 325F.
Blend the dry ingredients into the softened butter. ( I used a food processor to blend with no problems)

Spread the batter into 2 pie plates or rectangular 9x13 pan.

Bake for 20 -25 mins- check often and remove from oven when golden or pale brown. Prick with fork all over surface. Cut when still warm ( the shortbread get very hard and will be impossible to cut when cooled).

Store in cool dry place.