SHORTBREAD Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 c. flour
3/4 tsp. coarse salt
1 c. unsalted butter, softened
3/4 c. powdered sugar
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Directions: |
Directions:Preheat oven to 300º. Bake 1 hour on rack in upper 1/3 of oven.
Sift flour and salt together; set aside.
Put butter into bowl of mixer with paddle attachment. Mix on medium high until fluffy (3-5 minutes), occasionally scraping down sides of bowl.
Gradually add sugar, beating until pale and fluffy, about 2 minutes. Reduce speed to low, add flour, mix until just combined.
Butter 10" round springform pan (or shortbread pan). Using plastic wrap, press dough evenly into pan. With plastic on dough, refrigerate 20 minutes.
Prick all over at 1/4" intervals. Cut dough into 8 wedges, if desired.
Bake until golden brown and firm in center. Let pan cool on wire rack in pan until completely cool. Enjoy! |
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Personal
Notes: |
Personal
Notes: I was blessed with an incredibly kind, fun, caring, talented, energetic and wise mother-in-law - Iris Audrey Maxwell. She came to the United States as a war bride after meeting and falling in love with my father-in-law, Thomas Maxwell, in Devon, England. She had been evacuated there from London and he was serving in the US Army. She loved butter! So Scottish shortbread was a treat that we baked together at Christmas time.
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