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Scots Shortbread


1/2 lb. (2 sticks) butter or margarine (at room temperature)

1/2 cup sugar

1 3/4 cup all-purpose flour

1/2 cups rice flour or cake flour

1/2 cup pecans, finely chopped


In a mixing bowl, cream the margarine with sugar until fluffy. Stir in flour just until blended. Pre-heat oven to 325 degrees Fahrenheit. 


Roll dough to 1/4 inch thickness on a lightly floured board or between waxed paper. Cut into 1 1/2-inch rounds. Place rounds on ungreased cookie sheets. Prick each with a fork to form a design. Bake until pale golden brown (22-25 minutes). Cool on racks. Store in an airtight container. Yield: 60 cookies.

Farm fresh pecans • Pecan gifts • Pecan cracking
Open Monday to Friday • 1 to 5 p.m.

© 2020 by Bryant Pecan Company, Ada, Oklahoma.

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