Scothish Shortbread
From Kathy Kuster, 2006

Sucanat (Sugar Cane Natural) is sugar in its most natural form. It is extracted from the sugar cane and the freshly squeezed juice is evaporated by a special Swiss process. Only the water is removed. This process preserves all of the molasses. Sucanat is organically grown with no added preservatives and additives.

¾ cup butter, softened
¼ cup Sucanat
2 cups whole wheat pastry flour

Heat oven to 375ºF. Cream butter and sucanat. Work in flour. If dough is crumbly, add 1 or 2 tablespoons butter.

Roll dough to ½ inch thick on floured surface. Cut into small shapes, place on ungreased baking sheet. Bake for at least 20 minutes.