SCOTTISH SHORTBREAD NO. 1

1 c. butter

½ c. confectioners’ sugar or light brown sugar

2 c. sifted all-purpose flour

¼ tsp. salt

¼ tsp. baking powder

Cream butter well; add sugar gradually while beating. Add flour, salt and baking powder. Mix well. Turn out on lightly floured board; roll to about ¼ to ½-inch thick. Cut into rounds, fingers or squares; prick with fork. Bake at 350°F. for 20 to 25 minutes. Cool on wire rack.

SCOTTISH SHORTBREAD NO. 2

1 c. butter

½ tsp. vanilla

½ c. sugar

2½ c. all-purpose flour

Cream butter; add sugar and vanilla; cream until light and fluffy. Mix in flour well. Turn out onto floured board; roll to about ¼ or ½-inch thick. Cut into rounds, fingers or squares; prick with fork. Bake at 325°F. for 20 minutes or until tan in color.

SCOTTISH SHORTBREAD NO. 3

6 oz. plain flour (all-purpose)

2 oz. rice flour

2 oz. sugar

1 oz. icing sugar ...