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Scottish Shortbread IV

Reviewed: Jan. 20, 2012
Melts in your mouth- truly. I found the cooking time a little short- probably because my oven runs a little cool and the tray was in the lower half of the oven- use the 'bounce back' test by pressing the middle of the biscuit and seeing that's it's soft but firm enough to bounce back. I did add a little vanilla but now I regret not adding a little salt. Nevertheless, this is a simple recipe and the results are just lush - really buttery and yum...
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