Scottish Shortbread Cookies
1/4 cup powdered sugar
1/4 cup granulated sugar
1 1/4 cup BUTTER (don't use margarine - 100% butter is the key to the taste)
2 1/2 cups flour
Heat oven to 275 degrees F. (I use a food processor to speed this next part up.) Combine the two sugars and process until they are very fine. Cut butter up into about 10 pieces and add to the sugars, pulsing until the sugar granules disappear. Add flour and pulse until the entire mixture is moist and crumbly.
Place entire mixture in a plastic bag and press it together to form a dough (mixture will be sticky). Knead lightly until dough holds together well. Remove from bag and shape the dough into little balls, about 1" in diameter. Place on ungreased cookie sheets about 1 1/2 - 2" apart. Use a fork or glass bottom to flatten each ball.
Bake from 45 minutes to an hour or until the cookies are a pale golden color. When you remove them from the oven, take the cookies off the sheets and place them on wire racks to cool. Will make about 50 cookies.