Classic Scottish Shortbread
Shortbread is a classic Scottish cookie that is always served at afternoon tea in Scotland, as well as in lunchboxes and as a dessert at most Scottish events. Try this simple recipe for delicious cookies that will be a big hit at your next event too.
Preparation time: 1-1/4 hours; includes chilling
Baking time: 40 minutes
Yield: 60 bars, 1 x 2 inches each
2 cups (4 sticks) unsalted butter, softened
1 cup superfine sugar
1/2 teaspoon salt
4 cups all-purpose flour
Using a mixer, beat the butter in a large mixing bowl until fluffy, about 2 minutes. Add the sugar and mix together until smooth.
Blend the salt into the flour and add the flour in four stages to the butter.
Stop and scrape down the sides of the bowl with a rubber spatula after each addition. After all the flour is added, continue to mix for another 2 to 3 minutes, until the dough is smooth and soft.
Lightly flour a 9-x-13-inch baking pan. Dust your fingertips with flour and press the dough evenly into the baking pan.
Use a ruler to score the dough into bars that are 1 inch wide and 2 inches long. Use a fork to pierce each bar on the diagonal two times. Cover the pan tightly with plastic wrap and chill for at least 1 hour.
Preheat the oven to 275 degrees. Line a cookie sheet with parchment paper.
Cut through the scored lines on the chilled dough and place the bars on the cookie sheet, leaving 2 inches between them.
Bake for 40 minutes, until set.
Remove the cookie sheet from the oven and transfer the cookies to racks to cool. Store in an airtight container at room temperature up to a week or freeze for longer storage.
Per serving: Calories 97 (From Fat 56); Fat 6g (Saturated 4g); Cholesterol 17mg; Sodium 20mg; Carbohydrate 10g (Dietary Fiber 0g); Protein 1g.