Shortbread: Scottish Shortbread 2
Source of Recipe
Christmas Gifts of Good Taste
List of Ingredients
1 pound unsalted butter, softened
1 cup sugar
2 teaspoons vanilla
4 cups all purpose flour
1/2 cup cornstarch
1/4 teaspoon salt Recipe
In a large bowl, beat butter at medium speed of electric mixer until creamy; gradually add sugar, beating well. Add vanilla. In a small bowl, combine the flour, cornstarch and salt; greadually add to butter mixture, beating at low speed after each addition (dough will be stiff). Turn dough out onto a lightly floured surface and knead lightly for 8-10 times.
Press dough into an ungreased 15x10 inch jellyroll pan. Prick dough at 1" intervals with a fork, and cut into 2 1/2 x 1 inch bars. over and chill at least 2 hours.
Preheat oven to 325 degrees. Bake for 35 minutes. Cool in pan on wire rack 5 minutes; cut shortbread into bars. Cool completely before removing from pan. Store in an airtight container at room tep up to 1 week, or freeze up to 3 months. Makes about 5 dozen bars. Can use lightly salted butter and omit salt if desired.
|
|
member logon
