Please, don't call it "short" bread- It's actually very sensitive about its height, and would appreciate it if you chose a different term to describe it. But fun-sized bread is very polite, and won't say anything if you decide to ignore it. I whipped up a batch this afternoon, and the results were fantastic! This cookie is ever so classy, and goes great with a cup of iced tea, coffee, or all by itself. And luckily, with only three ingredients, it's a snap to remember, even for people like me who forget someone's name moments after they tell me.
Scottish shortbread recipie:
I borrowed this one from a favorite cookbook of mine, highlighted in the sidebar.
- 1 cup (2 sticks) of butter, softened, plus a pinch of salt if you're using unsalted
- 1/2 cup of white sugar
- 2 1/2 cups of flour
- Stand mixer with paddle attatchment
- Rolling pins
- Cookie cutters/biscuit cutters/pastry rings (Mine were 2.5 inches in diameter)
- Baking sheet
- Parchment paper
- Wire cooling rack
- Line one aluminum sheet pan with parchment paper, and preheat the oven to 325 degrees (162.78 for Celsius folks)
- Using the stand mixer, whip the butter on highest speed until light and fluffy, about 3 minutes.
- Reduce the mixer speed to medium, and pour the sugar in a stream into the butter. Once all of the sugar is incorporated, return to high speed and allow to beat for 10 minutes. Yes, 10 minutes- it's the most important part of the whole process. You can tell because I used italics! Italics is for serious business.
- Once all of the sugar and butter has been whipped, reduce the mixer speed to slow, and incorporate the flour a little bit at a time, until it is just absorbed. The dough will toughen if you over mix, so while you should be sure to incorporate it all, don't mix unnecessarily.
- Dump the dough onto a lightly floured countertop, and roll into a sheet that it 1/2 inch thick. Cut into shapes, and bake for 15-20 minutes. Once the timer hits the 15 minute mark, be very, very careful (there's those italics again) to check on the cookies, as you do NOT want them to be browned.
- Remove to a wire rack to cool, and serve with jam and iced tea. Speaking in a British accent and pretending to be all classy is optional, but if no one's there to judge you.... I'll leave that choice up to you.