Scotch Shortbread
- Ready In:
- 1hr 30mins
- Ingredients:
- 6
- Yields:
-
27 bars
ingredients
- 1 cup unsalted butter, at room temperature
- 1⁄4 cup powdered sugar
- 1⁄4 cup granulated sugar, plus 1 T. for sprinkling
- 2 teaspoons vanilla extract
- 1 1⁄2 cups all-purpose flour
- 1⁄4 teaspoon salt
directions
- Preheat the oven to 300 degrees; have ready an ungreased 9-inch square baking pan.
- In a large bowl, using an electric mixer on high speed, cream the butter until fluffy and pale yellow.
- Add the powdered sugar and ¼ cup granulated sugar and continue beating until the mixture is no longer gritty when rubbed between your finger and thumb.
- Beat in the vanilla.
- Sift the flour and salt together onto a sheet of waxed paper.
- Gradually add the flour mixture to the butter mixture and mix on low speed or stir with a wooden spoon just until blended.
- Using floured fingertips, press the dough evenly into the pan.
- Sprinkle evenly with 1 tablespoon sugar.
- Bake the shortbread until the edges are golden, about 1 hour.
- Remove the pan from the oven and immediately use a thin sharp knife to cut the shortbread into strips 3 inches by 1 inch.
- Use a toothpick or the tines of a fork to decorate the shortbread with a pattern of dots.
- Let the strips cool in the pan on a wire rack for 30 minutes before transferring them to the rack to cool completely.
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