Laura Morton's Scottish Shortbread

  My great Nana (Laura Morton) is from Scotland. And when she came to America she met my great Pop who was also from Scotland. Laura made shortbread back in scotland, and continued to make it every year for her husband and then eventually made it for her kids. Now this is where my nana comes in. My nana met my pop when she was 17 and quickly fell in love, Then my pop left with the navy to go to Cuba during the cuban missle crisis. His mother then invited my nana over to teach her how to make shortbread to bring to my pop when they came to dock in Florida. So my 17 year old Nana boarded a bus in New Jersey with a tin of Shortbread under her arm and went down to Florida. And as my nana said, "The rest is history."

So here is the recipe to my families famous Scottish Shortbread.

Ingredients:
1 Pound of butter (Four sticks)
1 Cup of Sugar
4 1/2 cups of Flour

Instructions:
Make sure you check out the pictures below too)
Preheat the oven to 325' F
First in a kitchen aid mixer, cream sugar and butter together.
Then add a little bit of flour into the mixer at the time until its all mixed in.
Then you need to Knead the dough all together until smooth and mixed.
After its mixed, spread the dough into a edged cookie sheet (We use an insulated pan) 
Take a fork, and press its along the edges, and then insert it in rows all over the pan.
Then bake it for 30 minutes or until its a very light golden brown.

This is the process (Very important) where you use the fork to insert it all over and press it down long ways around the edges.

Before you put it in the oven, it should look like this.

I left this photo unedited so you can see the color it should be when it's done. It shouldn't get too brown. But should be slightly golden brown.