Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Scottish shortbread




Source of Recipe


published in Chatelaine's 12/2001 issue


List of Ingredients






3/4 cup (175 mL) unsalted butter
1/3 cup (75 mL) granulated sugar
1 tsp (5 mL) vanilla
1/4 tsp (1 mL) salt
1-1/2 cups (375 mL) all-purpose flour
2 tsp (10 mL) granulated sugar



Recipe



1. In a large microwave-safe bowl, microwave butter on high, stirring occasionally, just until melted. Or in a large saucepan set over medium heat, melt butter, stirring occasionally. Remove from heat. Stir in 1/3 cup (75 mL) sugar, vanilla and salt until dissolved. Stir in flour just until blended. Pat and spread dough evenly into an ungreased, 9-inch (23-cm) pie plate, cake pan or fluted tart pan. Refrigerate at least 2 hours, but preferably overnight.

2. Place rack in lower third of oven. Preheat oven to 300F (150C). Bake cold shortbread until brown on top, from 60 to 65 minutes. Edges will be darker brown. Remove from oven and sprinkle with sugar. While still hot, use a sharp thin-bladed knife to cut into 16 wedges. Store in an airtight container in a cool place or refrigerate up to 2 weeks.