Scottish Shortbread
This is the world's easiest recipe, unless you force too much flour into it! It's so easy, I'm embarassed, but oh, so delicious. My mother (from Glasgow) got this recipe from a baker in Glasgow. The confectioner's sugar is the difference.
For two 8 inch round cake pans
1/2 pound butter (real butter)
1 and 1/4 cups confectioner's sugar
2 1/3 cups flour in a separate container- This amount will vary according to the temperature of the room, the butter and your hands.
Preheat the oven to 325 degrees
Use your hands to mix the butter and conf. sugar thoroughly. Add the flour in increments of about 3/4 cups, mixing with your hands. Slow down to get the feel of the dough. If the dough does not want to accept all of the flour, don't worry about it. If it wants a tiny bit more, ok. The dough should not crumble, but handle well. Not sticky, not dry.
Form two equal sections into balls. Flatten and shape to fit into 2 -8 inch round cake pans. Crimp around the sides as you would a pie. Prick the entire round with a fork, piercing the whole way through. Use a cookie cutter on top to make a Christmas design. (My mother had a thistle, but we can't find it.) Bake until golden, approximately 30-40 minutes. Please watch that it doesn't get too brown, or it won't look or taste as good. Turn out when it cools. Wrap in aluminum foil to keep fresh.
We don't bother scoring it, but just break it into pieces. So rich! Make two batches!
This is the world's easiest recipe, unless you force too much flour into it! It's so easy, I'm embarassed, but oh, so delicious. My mother (from Glasgow) got this recipe from a baker in Glasgow. The confectioner's sugar is the difference.
For two 8 inch round cake pans
1/2 pound butter (real butter)
1 and 1/4 cups confectioner's sugar
2 1/3 cups flour in a separate container- This amount will vary according to the temperature of the room, the butter and your hands.
Preheat the oven to 325 degrees
Use your hands to mix the butter and conf. sugar thoroughly. Add the flour in increments of about 3/4 cups, mixing with your hands. Slow down to get the feel of the dough. If the dough does not want to accept all of the flour, don't worry about it. If it wants a tiny bit more, ok. The dough should not crumble, but handle well. Not sticky, not dry.
Form two equal sections into balls. Flatten and shape to fit into 2 -8 inch round cake pans. Crimp around the sides as you would a pie. Prick the entire round with a fork, piercing the whole way through. Use a cookie cutter on top to make a Christmas design. (My mother had a thistle, but we can't find it.) Bake until golden, approximately 30-40 minutes. Please watch that it doesn't get too brown, or it won't look or taste as good. Turn out when it cools. Wrap in aluminum foil to keep fresh.
We don't bother scoring it, but just break it into pieces. So rich! Make two batches!
