Scotch Shortbread

Yummy buttery shortbread…oh so buttery. I’ve made this William Sonoma recipe a bunch- it was first given to me by Megan Doyle Carmody. The other day Rach pointed out that I didn’t have shortbread on Snacko Backo- so when Rach’s bday came around– seemed like the perfect opportunity. Plus, these come together super quickly. Basically, there are two shortbread recipes I use- this one and Doris Greenspan’s sandies, which are a french round version and just a touch more involved and slightly different texture, I think. Maybe a month or two ago I went to a Doris Greenspan demo– and she demoed the sandies- so I kept a couple things in mind. Next time I make those, I’ll be sure to post- or just ask me if you want it.

1 1/2 cups flour
butter, room temperature (2 sticks = 16 tablespoons)
1/4 tsp salt. (but I wanted to check out this salted butter that Doris Greenspan recommended- called Vermont Culture- pretty tasty- she said it was the closest to french butter she can find over here. B/c using salted butter, eliminated the extra 1/4 tsp salt)
1/4 cup white sugar, plus 1 tablespoon extra for sprinkling
1/4 cup confectioner sugar
2 teaspoons vanilla extract

8 inch square pan– ungreased. Preheat oven to 300. In a large bowl, using an electric mixer fitted with the flat beater, beat the butter on high speed until fluffy and pale yellow. Add the confectioners’ sugar and the 1/4 cup granulated sugar and continue beating until the mixture is no longer gritty when rubbed between your thumb and finger (mine is never completely smooth- but as close as you can get.) Beat in the vanilla.
In a separate bowl, sift together flour and salt (Dorie  said that shortbread are the only ones that she sifts the flour for– so I thought I would go ahead and do it too. Note– make sure you sift the measured flour– don’t sift then measure.) Gradually add the flour mixture to the butter mixture and mix on low speed or stir with a wooden spoon just until blended- don’t overmix.
Using floured (or wet) fingertips, press the dough evenly into an ungreased 8-inch square baking pan. Sprinkle evenly with the 1 Tbs. granulated sugar.
Bake the shortbread until the edges are golden, about 1 hour. Remove the pan from the oven and immediately use a thin, sharp knife to cut the shortbread into bars. Use a toothpick or the tines of a fork to decorate the shortbread with a pattern of dots. Let the strips cool in the pan on a wire rack for 30 minutes before transferring them to the rack to cool completely.