ksul-uasc-mscc224_075

sour cream. Blend well, add the
flour and mix thoroly. Cover and and chill in
refridgerator for 3 hrs. Remove and let rise
1½ hrs. Then on a lightly floured
board, roll dough to about ¼" thickness.
Cover botton of 9x12" pan with melted
butter and brown sugar. Spread surface
of the dough with remaining sugar
which have been mixed together. Roll
up as a jelly roll, pressing the edges
together firmly. Cut crosswise into
slices ¾" thick, using a sharp knife
or floured scissors. Arrange slices on
top of butter and brown sugar mixture.
Cover with clean cloth and let rise in
warm place (75° - 85°) about ½ hr.
or until light. Bake in 375° oven for
35 min. Makes 20 wheels.

Scotch Shortbread