Traditional, rich and buttery old-time Scottish shortbread.
1/2 cup (1 stick) high-quality unsalted butter, such as Plugra, softened
1/4 cup superfine granulated sugar
1/2 teaspoon pure vanilla
1/8 teaspoon salt
1 cup all-purpose flour
- Preheat oven to 350°F (175°C). Blend together butter, sugar, vanilla and salt in a bowl and mix until well-combined. Sift flour into butter mixture and blend with a fork until mixture forms a soft dough.
- Transfer dough to a large ungreased baking sheet and pat into a 10 by 3-inch rectangle. Crimp edges decoratively and prick dough all over with tines of a fork. Score dough crosswise with the back of a knife into 8 sections. If desired, sprinkle with chopped toasted nuts and press gently into dough with your fingertips.
- Bake in middle of oven until edges are golden, about 15 minutes.
- Cool shortbread on baking sheet on a rack 10 minutes, then cut into slices while still warm with a sharp knife. Transfer slices with a spatula to a baking rack to cool completely.
Makes 8 rectangular-shaped cookies.
Recipe provided courtesy of The Sugar Association, Inc.