Scotch Shortbread by Jane Deane
1 cup soft butter
½ cup white sugar plus 2 tablespoons confectioners sugar
2 ½ cups flour
¼ teaspoon baking powder
¼ teaspoon salt
Mix together butter and sugars. Stir in flour, salt and baking powder. Mix thoroughly with hands. Chill dough. Roll out to ½ to 1/3 inch thick. Cut into shapes. Place on ungreased baking sheet and bake at 300 degrees for 20-25 minutes.
This recipe was given to Jane Deane by her dear friend, Kay West. Kathryn West lived on a farm on Route 26A. Her three children were baptized, attended Sunday School, and were confirmed at KRC. The Wests were close friends of the Elliott Smith family.
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