Scottish Shortbread

Scottish Shortbread

Ingredients

  1. 1 cup (½ lb.) Challenge European Style Butter
  2. ½ cup granulated sugar
  3. 2½ cups all-purpose flour
  4. 6 Tablespoons cornstarch
  5. 2 Tablespoons granulated sugar

Directions

  1. Step 1

    In a large bowl, with a mixer on medium speed, beat butter, ½ cup of sugar, flour, and cornstarch until smooth.

  2. Step 2

    Evenly press dough into 2 cake pans (9-inches wide) with removable rims. Press edges of dough with fork tines to make a ridge pattern. Then, with fork tines, pierce dough all over in parallel lines 1 inch apart.

  3. Step 3

    Bake in a 300°F oven until firm to touch and golden at edges, about 45 minutes. Sprinkle hot cookies with remaining 2 Tablespoons granulated sugar.

  4. Step 4

    Cut each into 12 wedges. Cool on pan bottoms on racks.

  5. Step 5

    Serve cookies, store them airtight up to 1 week, or freeze them to store longer.

Source: Sunset Magazine Test Kitchens for Baking with Challenge Butter

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