Traditional Scottish Shortbread. Note: if it's a particularly warm day, you might need to chill the dough for 15-20 minutes before baking. Note: the quality of ingredients is important. If you are using salted butter, DO NOT add additional salt. If you do not have kosher salt which is less salty that regular salt, use only 1/2 teaspoon salt.
- 2 cups all-purpose flour
- 1 teaspoons kosher salt don't use table salt or it will be too salty!
- 1 cup unsalted butter room temperature
- 3/4 cup confectioner's sugar some recipes call for granulated sugar..some call for cornstarch. Confectioner's sugar is both mixed together
- 2 Tablespoons sanding sugar optional, for dusting on cooked shortbread
Cream butter until light and fluffy.
Slowly add sugar, scraping down sides.
Mix flour and salt together. Add flour all at once, mix just until incorporated. Do not over-mix!
Using your hands, pat into a cookie sheet, about 1/3" to 1/2" thick.
Trim edges to make neat sides. Using a knife slice into rectangles about 2"x1 1/2". Prick with a fork three times on each rectangle. Put rectangles on a cookie sheet.
Bake for 20-25 minutes at 325* F. The shortbread should be pale and light golden. Dust with sanding sugar if desired as soon as they are pulled from the oven.
Makes about 3 dozen.
Serving: 1g | Calories: 83kcal | Carbohydrates: 8g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 126mg | Potassium: 9mg | Fiber: 1g | Sugar: 3g | Vitamin A: 158IU | Calcium: 3mg | Iron: 1mg