Scotch Shortbread
From annastasia 17 years ago
- 20 minutes to make
- Serves 12
Here is my very best shortbread recipe. Plain and simple and very traditional.
Ingredients
- 2 C. (1 lb.) unsalted butter shopping list
- 3 C. sifted flour shopping list
- 1 C. rice flour (or: 3/4 C. cornstarch) shopping list
- 1 C. powdered sugar shopping list
- pinch of salt shopping list
- 1 tsp. vanilla extract (optional) shopping list
How to make it
- Preheat oven to 350 degrees F.
- Cream the butter and add the sugar gradually.
- Blend well, but DO NOT overwork or let the butter become oily.
- Gradually work in the flours.
- Turn dough onto a slightly floured board (sprinkled with partly icing sugar and flour) and roll out to 1/4 to 1/2 " thick.
- Cut into rectangles then prick surface with a fork.
- Place shortbread on a baking/cookie sheet and bake 5 minutes, then turn oven temperature down to 300 degrees and bake an additional 15 mins. or until golden...not brown!
- Yields approx. 75 to 80 cookies
The Rating
Reviewed by 3 people-
This recipe is different because the cutting and the pricking is before going into the oven. This has to make the cookies not as hard but flaky. I've been experimenting!
lenora
in Oak Park loved it
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Reviews & Comments 4
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All Comments
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Your Comments
" It was excellent "