DAY 8: Scottish Shortbread
Sometimes simplicity makes for the best cookie. There is nothing fancy about this shortbread. Just good, quality ingredients that combine to make a cookie that melts in your mouth. A perfect companion to a cup of homemade hot cocoa.
For a fancier treat, dip half of each cookie in melted dark chocolate.
ORIGINAL BLOG POST (2013): Scottish Shortbread
2 cups butter, softened
1 cup brown sugar
1 Tbs vanilla extract
½ tsp salt
4 ½ cups flour
OPTIONAL: 6 oz dark chocolate (about 1 cup chocolate chips)
Preheat oven to 325°F.
Make sure that butter is very soft, but not melted. Cream butter and brown sugar with a mixer for a full 2 minutes. Beat in vanilla and salt. Gradually add flour, mixing well.
Lightly sprinkle flour on a pastry board or mat. Gently press dough into a rectangle ½” thick (about 10”x 12”). Use a rolling pin to level out the top of the dough. Cut dough into 1” strips lengthwise and then into 2-3” wide rectangles. Prick each cookie with a fork about 4 times.
Use a thin metal spatula to transfer unbaked cookies to an ungreased baking sheet, leaving a small space between cookies. Bake at 325°F for 20-25 minutes. Do not brown. Cool on a wire rack.
OPTIONAL: Melt chocolate and pour into a narrow bowl or cup. Dip half of each cooled cookie in the melted chocolate. Place on parchment paper or wax paper to harden.
Makes about 4 dozen cookies