Common Sense in the Household: A Manual of Practical Housewifery

by Marion Harland

Scotch Short-bread.

• 2 lbs. flour.
• 1 lb. best butter.
• ½ lb. powdered sugar.

Chop the flour and butter together, having made the latter quite soft by setting it near the fire. Knead in the sugar, roll into a sheet half an inch thick, and cut in shapes with a cake-cutter. Bake upon buttered paper in a shallow tin until crisp and of a delicate yellowish brown.