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Shortbread: Queen of Scotts Shortbread

Source of Recipe

Diane Mott Davidson


List of Ingredients

1 cup unsalted butter, softened
1/2 cup powdered sugar
3/4 teaspoon vanilla
1 1/2 cups flour
1/2 cup rice flour (or all purpose flour)
1/4 teaspoon baking powder
1/4 teaspoon salt


Recipe

Preheat the oven to 350ºF. In the large bowl of an electric mixer, beat the butter until it is very creamy. Add the powdered sugar and beat well, about 5 minutes. Beat in the vanilla. Sift the flours with the bakin gpowder and salt, then add them to the butter mixture, beating only until well combined. With floured fingers, gently pat the dough into two ungreased 8" round cake pans. Using the floured tines of a fork, score the shortbreads into eighths. Press the tines around the edges of each shortbread to resemble fluting, and prick the shortbread with a decorative design, if desired. Bake for 20-25 minutes, or until the edge of the shortbread is just beginning to brown. Allow to cool 10 minutes on a rack. While the shortbread is still warm, gently cut through the marked-off wedges. Using a pointed metal spatula or pie server, carefully lever out the shortbread wedges and allow them to cool completely on a rack. Makes 16 wedges.