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Shortbread: Bainbridge Butterscotch Shortbread

Source of Recipe

Katherine Hall Page, 1994


List of Ingredients

1 cup unsalted butter
1/2 cup dark brown sugar
2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup finely chopped walnuts or pecans


Recipe

Sift the flour, salt, and baking powder together and set aside. Cream the butter until soft and gradually add the sugar. Add the flour mixture a little at a time and mix well. Refrigerate for one hour. Divide the dough in half and keep one portion in the refrigerator while rolling out the other to approximately 1/4" thickness. (The dough gets soft quickly.) Sprinkle the dough with the nuts and gently press them in with the rolling pin. Cut into 1-1/2" squares. Prick with a fork and place the squares on an ungreased cookie sheet. Repeat with the rest of the dough. Bake until golden brown, approximately 15 minutes in a preheated 350ºF oven. Makes 6 dozen squares.