Mmmmmmmm Shortbread :P

Being in the Christmas mood, and since Tim was busy with school work and couldn't help me put up the Christmas tree, I decided to experiment with a new recipe.

Usually I make whipped shortbread, which is lighter, but I wanted to try a more traditional, denser recipe. It turned out really well, I made some in a round pan and some in a press mom gave me last Christmas. Both worked out well, although if I do it again, if I used just the press, I would split the recipe in three.

Shortbread à la round pan

Shortbread à la press

Scotch Shortbread Recipe:

Preheat oven to 300 F

Combine:
1 cup butter
1/2 cup lightly packed brown sugar
Add:
1 egg yolk
1 tsp vanilla
- beat together until light and fluffy

Blend in:
2 cups flour (it calls for all purpose, I used unbleached and it worked fine)

At this point you can roll it out on a floured surface to cut out cookies, or you can split the recipe and press the dough into an ungreased pan (or a special Christmas press) - if it's in a pan, remember to prick it with fork several times. You can also use a butter knife to cut it into fingers/triangles etc in the pan.

Cook in oven for 30-35 minutes or until golden brown. Remove from oven, recut fingers/triangles, sprinkle with icing sugar/granulated sugar/coloured sugar sprinkles. Let cool.

It's a yummy recipe, makes rich shortbread that's not too sweet.

Enjoy! :)

(recipe courtesy of "purity cookbook")