I have long enjoyed store bought Scottish Shortbread cookies , till I learned just what a few simple , but fresh , quality ingredients could produce. The trick is cold fresh unsalted butter , not over working the dough and a low slow baking. You simply cannot go wrong with this recipe from Rose Levy Beranbaum.
Makes about 4 dozen cookies
1/4 cup confectioners sugar
1/4 cup granulated sugar
1 1/4 cups butter (2 1/2 sticks ) , refridgerated and cut into 8 to 10 pieces
2 1/2 cups all purpose flour
Preheat oven to 275*F.
Place sugars in food processor and process until very fine . Add butter ;pulse until sugar dissapears . Add flour ; pulse until no dry flour particles remain . (Mixture will be moist and crumbly .)
Place in plastic bag and press together to form dough . Knead lightly until dough holds together. Remove from bag . Shape dough into 1 inch balls .
Place on unbuttered cookie sheets 2 inches apart . Flatten each with a cookie press , fork , or bottom of a glass lightly moistened with water . Bake 45 minutes to 1 hour or until pale golden . Remove from cookie sheets ; cool completely on wire racks .
Filed under: Desert, Eggless Tagged: | All butter shortbread cookies, Rose Levy Beranbaum, Scottish shortbread cookies, the best scottish shortbread cookies
