Scottish Shortbread
Ingredients
DRY INGREDIENTS
- 4 c. unbleached flour
- ½ c. superfine "bakers sugar"
- ½ c. confectioner sugar
- 2 T. cornstarch
WET INGREDIENTS
- 2 c. salted butter (European style) room temp
- 1 ½ tsp. vanilla
Instructions
PREP
- Gather equipment.
- Whisk together dry ingredients.
MAKE BATTER
- Mix together butter and sugar until light and fluffy.
- Add vanilla and mix.
- Add in flour and cornstarch and mix well.
- Line quarter sheet pan or 9×13 pan with parchment paper that overhangs the sides to easily lift out the bars after they are baked.
- Spread dough even in the pan. Place parchment paper over the top and use small pastry rolling pin to smooth out. Chill for 30 minutes.
- Use a sharp paring knife to score into 24 bars. Pierce fork holes into each bar. Sprinkle with white sanding sugar.
- Chill cookies in the fridge for 5-10 minutes.
BAKE
- Bake shortbread at 350° for 30 minutes. Remove from oven, re-score the bars and return to oven for 10 more minutes or until golden brown. Turn off oven and leave shortbread in the oven with door cracked for 5 more minutes.
- Let cool. Cut bars with sharp paring knife and store in a container.