I've seen a number of recipes lately that disappointed. So, I read the reviews carefully (especially Carrie's, thanks Carrie and her second Mom)and modified this recipe before even starting. I ended up with 1.25 lbs butter (mixed salted and unsalted), 5 cups of flour and 1.25 cups sugar. As I live at altitude and cookies usually take longer to bake than the recipe calls for, I baked at 350 for 12 minutes and 45 at 300 in an 11" by 17" pan (internal). Pretty well perfect, although another minute or two might have been too much. Delicious, rich, crumbly, buttery shortcake. As I originate in Great Britain, and Scottish Shortcake was one of my Yorkshire mother's standard bakes (even though I've waited until now to try it myself and don't have her recipe), I think that I am entitled to say this modification was pretty good. One of my family stories, going back some 65 years, is how my mother left some in the oven until it burned and removed it saying "This is ruined!" An hour or so later, she came in and found crumbs everywhere, and me in the middle of them. I am reported to have said "I like Ruined!"
So, although I did not try the original recipe, I can quite see that Carrie's second Mom had it right, it needs more butter and more sugar. Without the extra of each, I think my batch would have been disappointing.
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I've seen a number of recipes lately that disappointed. So, I read the reviews carefully...