Grandma Petrie's Scottish Shortbread

My Grandma brought this recipe with her from Scotland in 1929. She passed away in 2004, but we still make this recipe every Christmas.

2 cups sugar
2 lb. butter, room temperature
8 cups flour, sifted twice

Preheat oven to 300°F.

In large bowl, cream together butter and sugar with your hands.

Add flour and mix together with your hands.

Divide into two balls of dough.

Put each in a 9"x13" pan. Pat out evenly. Prick top with fork about every inch.

Bake for one hour.

Let cool on racks for 15 to 20 minutes before cutting into 1" squares or bars.

Cool completely, then store in tins lined with wax paper.

For very light and fluffy, melt in your mouth, shortbread, divide recipe in half and cream butter and sugar in mixer. Use twice sifted confectioner's sugar, measured before sifting. Gently stir in flour with wooden spoon. Never over mix or it will toughen.

I prefer to use unbleached white flour. Grandma has also used 1 cup of rice flour to 3 cups of white flour. She also used 1 cup of farina (Cream of Wheat) to 3 cups of white flour.

A half recipe will also fill two 8" round cake pans.

Add a teaspoon of almond extract for a mysterious and delicious difference.

Sugar can also be sprinkled lightly over top before baking.