Scotch Shortbread Cookies

Creamy cookies that don’t last very long (they get eaten very quickly).  They can be changed just by adding a little something such as vanilla or almond extract, or even a little chocolate.  However they are very good even when we use the basic recipe.

Needed:

1 cup butter (need to let it get soft beforehand.   We took out of fridge and let sit for a bit until it was soft)

2 cups sifted all-purpose flour

½ cups sifted confectioners’ sugar (icing sugar).

¼ teaspoon salt

*we usually add a little vanilla or almond extract but we forgot this time.

Bowl, spoon and baking pan

Let the butter become soft, than cream it.  You can use a mixer, spoon or even a fork.  We put all the dry ingredients into the sifter, and sifted it slowly into the butter as we mixed it in.  We used a spoon but you can use a mixer.  The dough looked crumbly but well mixed.  Pour mixture into ungreased baking pan.  It is recommended to put mixture into a 9 X 9 inch baking pan.  We used a larger cake pan, giving us slightly thinner cookies, but still very good.  Press the mixture down firmly until it no longer looks crumbly, but a solid piece.  Poke a fork into the mixture about every half-inch.  Bake 25 to 30 minutes at 325 degrees.  When done take a butter knife and cut into squares while still warm (in the pan).  Let cool in the pan, remove cut cookies and eat.  You may find they never make it to the cook jar, they are too yummy. 

Next batch we make we are thinking about melting a little milk chocolate and drizzling it on the cookies before they cool.  Not sure if we are going to cut them first and then add the drizzle of chocolate or add first and then cut.