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.