One can just barely make out three different handwriting styles on the Scotch Shortbread recipe…  That is my Great Grammy’s recipe.  In red is my mother’s handwriting – and lightly in pencil is mine.  For years as a child I made this recipe and was completely stymied by the measurement by weight not volume.

Scotch Shortbread

11 oz of flour

7 oz of Butter (don’t use margarine)

4 oz of sugar – use fine sugar

“Sift flour and sugar together.  Butter at room temperature and break it into them working the mixture into (a lump) as we say, that’s all in one piece.  Knead into a flat cake and roll out to 1/2 inch thickness.  Place in tin.  Use fork to go around edges also over the cake.

Now Shirley (that’s my Mom) I use a small broiler pan I have.  11 1/2 inches by 7 1/2 , 1/2 inch deep. so. when I get it ready, I put it in this pan and with a small rolling pin smooth it out to fit the pan.  Then makr it all around the edge and over the rest with a fork.

Bake at 350 degrees for 1 hour.  Cut as desired when cool.”