Scottish Shortbread

Ingredientai

2 cups butter, softened

1 cup packed brown sugar

4 to 4-1/2 cups all-purpose flour

Nurodymai

Preheat oven to 325°. Cream butter and brown sugar until light and fluffy, 5-7 minutes. Add 3-3/4 cups flour; mix well. Turn dough onto a floured surface; knead for 5 minutes, adding enough remaining flour to form a soft dough.

On a sheet of parchment, roll dough to a 16x9-inch rectangle. Transfer to a baking sheet, and cut into 3x1-in. strips. Prick each cookie multiple times with a fork. Refrigerate at least 30 minutes or overnight.

Separate cookies and place 1 in. apart on ungreased baking sheets. Bake until cookies are lightly browned, 20-25 minutes. Transfer to wire racks to cool completely.