Gran's Scottish Shortbread
"Submitted by the Cafe's host himself, Sam/copperbadge. From the Cafe Cookie Book."
- Ready In:
- 45mins
- Ingredients:
- 5
- Yields:
-
16 wedges
- Serves:
- 16
ingredients
- 1 cup unsalted butter, softened
- 1⁄2 cup confectioners' sugar
- 1 egg yolk
- 1⁄4 teaspoon salt
- 2 1⁄4 cups flour
directions
- Beat butter with sugar, salt, and egg yolk until fluffy.
- Add flour a little at a time until mixture is too stiff to work with a spoon. (Do not use a mixer, as the dough will be far too stiff.)
- Flour a counter or board and knead the dough, pulling the flour into it, until it just begins to "crack". It's about the texture of play-doh at this point, perhaps a little stiffer. You may need a little more or a little less than 2 1/4 cups.
- Divide the dough into two balls and pat them each into a circle about 1/2 inch thick on an ungreased cookie sheet. Prick the whole thing with a fork, and use the flat of the fork to press lines around the edges.
- Bake at 350°F until brown, about 30 minutes. The center will be a pale pastel yellow and the edges will just be turning brown.
- Remove the cookie sheet and cut the shortbread while it's still hot (it gets more brittle as it cools).
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!
