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Christmas & Scotch Shortbread
Christmas has me thinking of my grandmother and the tradition she started in our family, Scotch Shortbread. I share more about this at a Squidoo Lens, click here to visit.
Here's the recipe that I use, carrying on this wonderful tradition...I'm not quite sure how many generations:
You need:
4 Cups Sifted All-Purpose Flour
1 Cup Sugar
2 Cups Butter (softened to room temperature)
1/2-1 teaspoon Salt
-You'll want to preheat your oven to about 325 F
-Use a mixer at medium speed and cream your butter.
-GRADUALLY add sugar, and beat until fluffy
-Mix the flour and salt, and sift into the butter mixture, blending as you add with your hands.
-Take the mixture and press it into your pans. This is a thick mixture, so you will not be pouring it, but "pressing" it into the pan(s), to about 1/2" thick.
-Pinch all around the edge to form a "fluted" rim.
-Prick the surface at even intervals with a fork.
-With a sharp knife, mark out your squares, don't cut completely through, just enough so they break nicely after baking.
BAKING: Recipes tell you about 50 or so minutes, and remove when firm (but not hard...it "hardens" after it is removed and cooled) but I want you to look for this sign that your shortbread is just right. The fluted edge and a little way in from the fluted edge should be a nice light brown, the rest of it should be a golden color, from just in from the edge to the center. It should be firm, but not brown all over.
Cool in the pan, then cut where marked.
Now you're going to have times when you don't do this perfectly, it will still taste good, it's just "yummier" if it is still a nice golden color after baking.
Tip: If you use a glass pan, put it in the center of the oven, aluminum, a lower shelf.
Here's the recipe that I use, carrying on this wonderful tradition...I'm not quite sure how many generations:
You need:
4 Cups Sifted All-Purpose Flour
1 Cup Sugar
2 Cups Butter (softened to room temperature)
1/2-1 teaspoon Salt
-You'll want to preheat your oven to about 325 F
-Use a mixer at medium speed and cream your butter.
-GRADUALLY add sugar, and beat until fluffy
-Mix the flour and salt, and sift into the butter mixture, blending as you add with your hands.
-Take the mixture and press it into your pans. This is a thick mixture, so you will not be pouring it, but "pressing" it into the pan(s), to about 1/2" thick.
-Pinch all around the edge to form a "fluted" rim.
-Prick the surface at even intervals with a fork.
-With a sharp knife, mark out your squares, don't cut completely through, just enough so they break nicely after baking.
BAKING: Recipes tell you about 50 or so minutes, and remove when firm (but not hard...it "hardens" after it is removed and cooled) but I want you to look for this sign that your shortbread is just right. The fluted edge and a little way in from the fluted edge should be a nice light brown, the rest of it should be a golden color, from just in from the edge to the center. It should be firm, but not brown all over.
Cool in the pan, then cut where marked.
Now you're going to have times when you don't do this perfectly, it will still taste good, it's just "yummier" if it is still a nice golden color after baking.
Tip: If you use a glass pan, put it in the center of the oven, aluminum, a lower shelf.
Replies to This Discussion
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Permalink Reply by Melody Thacker on
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Shortbread is one of my favorite cookies, it's just wouldn't be Christmas with out them. I'll have to try your recipe next year.
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