Best Scottish Shortbread

If you’ve ever made Scottish Shortbread, you know it is very difficult to work with the dry, crumbling dough.  After Christmas, I found this amazing shortbread pan on clearance  for 10.00.  The pan usually sells for 30.00. So, I bought myself an after Christmas gift and I love it!  This afternoon I am making shortbread for our dessert tomorrow after worship.

Best Scottish Shortbread

 1 cup butter

1 cup granulated sugar

3 cups all-purpose flour

I add 2 t. of almond extract

Thoroughly cream sugar and butter.  Add almond extract.  Add 2 1/2 cups of the flour and mix thoroughly. Press the crumbly dough into ungreased shortbread pan.  Smooth the dough with a spoon and lightly prick all over with a fork.   Bake at 325° for about 35  or until lightly browned.  Remove from the oven and run a knife around the edges. Let cool for 10 minutes.  While the cookie is still warm, invert on parchment and carefully slice into nine cookies.  Yields: 18 delicious shortbread cookies.

Serving suggestion:  Tomorrow we are serving this batch with a dollop of homemade lemon curd and fresh blueberries.

Snowflake Shortbread Pan

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