Great Grandma Kershaw’s Scottish Shortbread Cookies
1 cup butter, softened
¼ cup plus 2tbsp sifted confectioners sugar
1/4 cup sugar firmly packed brown sugar
2 cups flour
Preheat oven to 325. In a large bowl, cream butter and sugars until fluffy. Gradually add flour and stir just until well blended (don't over mix.) Shape into two balls. Press half of dough onto a sheet of parchment paper to a diameter of 7.5". Place paper with dough circle on a baking sheet; repeat with remaining dough. Using a fork, press edges of dough and prick tops several times. Bake 23 to 25 minutes or until edges are lightly browned. Transfer pan to a wire rack. Cool ten minutes; transfer parchment paper with shortbread onto a hard cutting surface. Cut each warm shortbread round into 8 wedges; cool completely. Store in an airtight container.
