On 1/1/2021 11:28 PM, Dave Smith wrote:
> On 2021-01-01 11:16 p.m., Julie Bove wrote:
>
>>>> It doesn't.
>>>>
>>>
>>> Mt experience and the advice of numerous site beg to differ.
>>
>> Care to share a site?
>
> Since you won't use |Google because you prefer to remain willfully
> ignorant....
> https://www.google.com/search?q=agin...hrome&ie=UTF-8
>
>> And maybe your recipe? I know there are many.
>
>
> Yeah, right. I will post my recipe for you so that you can tell be the
> reasons it won't work for you. There are three ingredients; butter,
> sugar and flour.
>

I'll post my grandmother's Scottish Shortbread recipe:

3/4 lb. butter
1 cup sugar
4 cups (1 lb.) all purpose flour
1/4 tsp. salt

Cream butter and sugar. Mix and sift together flour & salt. Stir into
butter and sugar mixture. Roll to 3/4 inch thickeness in a glass baking
pan. Prick with a fork a number of times. Bake at 275F until light
brown, about one hour. No mention of "aging" shortbread.

I have a note on this recipe that says Grandma pressed the dough into a
4x11" glass baking pan and smoothed the dough by rolling a drinking
glass over it before pricking the dough with a fork. The other note I
have says "can be rolled thick and cut into cookies, in which case bake
at 350F for 15 minutes." No mention at all about Leona's upside down
baking sheet.

Jill