Tuesday, December 21, 2010

Scottish Shortbread Fans

Last week, my mom and I went to a class at the local health food store called "Fabulous Holiday Cookies." Not only did we get to try eight fabulous holiday cookies, we also got the recipes! Some of the cookies I'm a bit scared of since the Chef warned us, "There's one minute difference between undercooked & burned!" but this recipe I knew I could at least attempt.

I have always liked shortbread. I decided I liked it even more when I found out there are only THREE ingredients. This recipe was originally called 2-4-6 Shortbread since it's an easy way to remember the ingredient measurements.
  • 2 oz sugar
  • 4 oz butter
  • 6 oz flour
In normal-people measurements-
  • 1/4 cup plus 1/2 T sugar
  • 1 stick butter (if unsalted, add a very small pinch of salt)
  • 1 1/2 loose cups flour
Cream butter and sugar just enough to smooth out. Using your hands or the paddle attachment on your mixer, work in the flour (and optional salt) until the dough just holds together when squeezed.

In an ungreased 8-inch cake pan, press the dough into a firm, even layer.

Use the tines of a fork to press 1/2 inch lines radiating like the rays of the sun all around the edge of the dough. Score the dough into 12 or 16 wedges and prick each wedge with a fork, pricking all the way through the dough. (I started getting a little nervous at this stage since my dough started flaking a bit. I kept on packing it back down & that seemed to work. It still turned out ok!)

Bake in a preheated 275F oven until set & beginning to turn a light golden color- about 50-60 minutes. Cool the cookies in the pan for 10 minutes. Carefully tap the "cake" out of the pan onto a cutting board. Cut the wedges along the markings while still warm (that's very important).

Cool completely, store in airtight container. Both the dough & cookies freeze well. Or eat them!

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